"The chocolate, rye and sea salt cookie at E5 Bakehouse is modelled on the much-replicated recipe from Chad Robertson’s Tartine Book No. 3, and is widely considered to be the best version this side of the pond. Made with wholemeal rye flour from Cann Mills, Fen Farm Dairy butter, Original Beans Cru Virunga 70 percent dark chocolate, dark muscovado sugar, and an unapologetic amount of sea salt, these dome-shaped beauties are rich and satisfying with an intense, complex chocolate flavour and delicately sour tang. E5’s triple chocolate cookies are comprised of very similar ingredients, except for browning the butter for additional richness, replacing dark muscovado with light, and including three types of chocolate from Original Beans rather than just one — to radically different effect. The result is a flatter, evenly spread cookie with a high chocolate percentage and a clear distinction between solid chocolate chunks and rich cookie dough. There’s also a vegan version, which swaps the butter for Honest Toil olive oil and includes a blend of buckwheat flour and light spelt flour for a satisfyingly chewy texture." - Emma Louise Pudge
