Makes: 40 cookies
LINDT Excellence Extra Creamy
· 1 bar (100g) Lindt Excellence Extra Creamy Milk chocolate, chopped
· 3/4 cup butter (168g), softened
· 2/3 cup (150g) granulated sugar
· 2 tbsp maple syrup
· 2 tbsp maple extract
· 1 egg, beaten
· 2 1/2 cups (300g) all-purpose flour
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1/4 cup (33.5g) macadamia nuts, coarsely chopped
Beat the butter and sugar until light and fluffy. Beat in the maple syrup and maple extract. Add and beat in the egg.
Whisk together flour, baking powder and salt in a separate bowl. Then stir into butter mixture, adding in nuts and chocolate
Separate the dough into 2 portions and roll into 2 logs, about 5 cm in diameter. Use a little flour if necessary. Wrap each in parchment paper or plastic wrap and refrigerate for a minimum of 6 hours or overnight.
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Cut dough into approximately 6 mm slices, and place on baking sheet lined with parchment paper
Bake 12 to 15 minutes or until the cookies begin to turn golden brown.
This dough freezes well. Make a double batch and freeze one or two logs for last minute guests. You can also store in an airtight container to preserve freshness.
Switch up the chocolate: substitute Lindt Excellence Extra Creamy Milk chocolate for Lindt Excellence 70% Cacao Dark Chocolate.