Chocolate mini egg rye cookies

These cookies have a satisfying malty flavour from the rye flour and stay deliciously chewy in the middle with seriously crispy edges. If you don’t want to use mini eggs, you could substitute chopped white or milk chocolate instead.

Chocolate mini egg rye cookies
  • 100g dark chocolate (70% cocoa), broken into chunks
  • 100g unsalted butter
  • 100g light or dark muscovado sugar
  • 100g caster sugar
  • 1 medium egg, beaten
  • 1 tsp vanilla extract
  • 160g dark rye flour
  • 30g good quality cocoa powder
  • 150g mini eggs, roughly chopped

    Makes 8-10

1. Put the chocolate and butter into a heavy-based saucepan and allow to melt on the simmering plate, stirring occasionally, until smooth and glossy.

2. Put the sugars in a larger mixing bowl with a scatter of sea salt, pour in the chocolate mixture and beat together with a wooden spoon for 1-2 minutes to combine – don’t worry if it looks like it has curdled. Beat in the egg and vanilla, then stir until everything is smooth.

3. Stir in the flour and cocoa with a wooden spoon, then bring everything together with your hands and knead for a minute in the bowl to form a sticky dough. Knead in the mini eggs with all the chocolatey dust, then roll the dough into a cylinder shape about 8-10cm in diameter and wrap tightly in clingfilm. Chill overnight.

4. When ready to bake, heat the oven to 200°C/180°C fan/gas 6. Unwrap the cookie dough and slice it into around 8-10 1cm thick rounds. Lay them out on a lined baking tray then bake on the top set of runners in the baking oven for 15 minutes, until the edges are crisp, but the middles are still soft.

5. Leave to cool on the tray for 10 minutes, before transferring to a cooling rack and leaving to cool to room temperature. They’ll keep for 2-3 days in a tin (if they last that long!).