Lindt Excellence Salted Chocolate Chip Cookies

A crowd-pleasing American classic, this chocolate chip cookie with a twist combines the richness of Lindt Excellence dark chocolate with a hint of sea salt, and will become your go-to recipe to satisfy your sweet and savoury cravings

30 minutes
Light
12 people

Ingredients

  • 2 bars (100 g each) Lindt Excellence 70% Cocoa, chopped 250g plain flour 1 tsp sea salt flakes ½ tsp baking powder ¼ tsp bicarbonate of soda 175g unsalted butter, at room temperature 150g dark brown sugar 100g granulated sugar 1 tbsp good-quality honey 1 egg 1 tsp vanilla extract Duration -Prep time: 15 minutes -Cook time: 12 minutes
  • 2 bars (100 g each) Lindt Excellence 70% Cocoa, chopped ; 250g plain flour1 tsp sea salt flakes½ tsp baking powder¼ tsp bicarbonate of soda175g unsalted butter, at room temperature150g dark brown sugar100g granulated sugar1 tbsp good-quality honey1 egg1 tsp vanilla extract

Method

Step 1.

Arrange
one shelf in the oven in the top third and another in the bottom third, and preheat to 175 °C (305°F). Line two baking trays with baking parchment.

Step 2.

Sieve the flour
the flour, ½ tsp of the sea salt, baking powder and bicarbonate of soda into a bowl and set aside.

Step 3.

Beat
the butter with the brown sugar, granulated sugar and honey until very pale and fluffy. Beat in egg and vanilla, then flour mixture until a smooth dough forms. Stir in Lindt Excellence chocolate until combined.

Step 4.

Using
an ice cream scoop, scoop dough onto prepared baking trays, leaving about 5 cm between each cookie. Sprinkle with remaining ½ tsp sea salt.

Step 5.

Bake
one tray of cookies in the top and one in the bottom third of the oven, switching trays halfway through, until the edges have set (12 to 14 minutes). Leave to cool on baking trays for 5 minutes before transferring to a rack and allowing to cool completely.

Step 6.

Sieve the flour
1. one shelf in the oven in the top third and another in the bottom third, and preheat to 175oC (350oF). Line two baking trays with baking parchment.

Step 7.

1. , ½ tsp of the sea salt, baking powder and bicarbonate of soda into a bowl and set aside.

Step 8.

1. the butter with the brown sugar, granulated sugar and honey until very pale and fluffy. Beat in egg and vanilla, then flour mixture until a smooth dough forms. Stir in Lindt Excellence chocolate until combined.

Step 9.

1. an ice cream scoop, scoop dough onto prepared baking trays, leaving about 5 cm between each cookie. Sprinkle with remaining ½ tsp sea salt.

Step 10.

1. one tray of cookies in the top and one in the bottom third of the oven, switching trays halfway through, until the edges have set (12 to 14 minutes). Leave to cool on baking trays for 5 minutes before transferring to a rack and allowing to cool completely.

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