RYE DARK CHOCOLATE COOKIES

Preparation 20 minutes, plus chilling Cooking about 25 minutes Makes 10 Rye flour adds a deep toasty flavour to these delicious biscuits.

200g dark chocolate, finely chopped 25g unsalted butter, plus extra to grease 2 large eggs, at room temperature 100g light brown sugar ½ tsp vanilla extract 40g rye flour ½ tsp bicarbonate of soda sea salt (optional)

1 Gently melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Remove and set aside to cool for 10 minutes.

2 With electric hand-beaters, whisk the eggs and sugar in a large bowl for about 5 minutes until pale and mousse-like. Fold in the melted chocolate mixture along with the vanilla extract.

3 Mix in the flour and bicarbonate of soda. Cover and chill for 30 minutes.

4 Preheat the oven to 180˚C (160˚C fan oven) gas mark 4. Grease and line two baking sheets with baking parchment. Scoop the dough into 10 mounds, spaced well apart on the sheets (each cookie will be about 2 tbsp). Wet your hands with cold water, then roll the dough into balls, squashing slightly down. Sprinkle with sea salt, if you like.

5 Bake the cookies for 12-15 minutes until slightly puffed and firm around the edges – the tops should crack a little. Allow to cool for 15 minutes on the baking sheets before transferring to wire racks to cool completely. Store in an airtight container for up to 2 days.