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Nutrition: Per serving

  • kcal346
  • fat16g
  • saturates9g
  • carbs44g
  • sugars31g
  • fibre3g
  • protein4g
  • salt0.7g
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Method

  • step 1

    Melt the butter in a small saucepan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown. At this point, remove from the heat, tip into a bowl and leave to cool. Meanwhile, mix the flours, salt, baking powder and bicarb together in a bowl and set aside.

  • step 2

    When the butter is cool, tip in the sugars and beat with a wooden spoon to combine. Add the egg, yolks and vanilla and beat together. Scrape the wet mixture into the dry ingredients and stir until it all comes together into a dough. Fold in the chocolate, then chill for at least 3 hrs, or until firm. Will keep chilled for up to 24 hrs.

  • step 3

    Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Separate the dough into 12 pieces, weighing for accuracy if you like. Roll each piece into a ball using your hands, then put six balls on each sheet, leaving space between them for spreading. Bake for 10 mins, then, one sheet at a time, remove from the oven, sprinkle with some sea salt and slam the sheet hard against your work surface.

  • step 4

    Bake for another 3 mins, then repeat the slamming of the sheet. Bake for 3 mins more. This timing will give you soft cookies, but if you prefer them a bit firmer, cook for a few minutes longer. Leave to cool on the sheets for 10 mins before transferring to a wire rack to cool completely.

Recipe from Good Food magazine, March 2020

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Comments, questions and tips (26)

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Overall rating

A star rating of 4.8 out of 5.70 ratings

nayhudson

question

Without sounding daft, what does it mean to ‘slam the sheet’?

grahamoose28803

while they are on the baking tray, while wearing oven gloves, lift the tray about 3 inches above the table and drop it

katia.vasilieva

Great recipe, though I just made regular small cookies and baked for 15 mins. It requires much less sugar though - I put 5 times (!) less sugar and the cookies were still sweet enough thanks to chocolate

natalie99628

question

What changes are needed if I want to make smaller cookies using the same amount of dough? Do I need to cook them for less time etc. I need them to be more bite-sized as I am bringing them to a work Christmas Bake Off!

Racheyface56

I've made them much smaller a few times and they usually only need to go back in once, so 13 minutes altogether.

KirbyCooks

Excellent recipe. Chewy and soft. Next time I might skip the sprinkle of salt at the end but, other than that, perfect!

tkkers1085420

question

Can you use regular flour instead of rye?

goodfoodteam avatar
goodfoodteam

Hello, yes you can swap the rye for plain flour if you prefer. Thanks for your question - Good Food Team

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