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Salted Dark Chocolate Chip Cookies

Classic chocolate chip cookies are a real winner with the whole family. Our Lindt Master Chocolatiers have created this extra special recipe using our luxurious Lindt EXCELLENCE 70% Dark Chocolate which is beautifully balanced with a pinch of savoury sea salt...


Chocolatier’s Tip

You can get creative and try different flavours of Lindt EXCELLENCE; the Roasted Hazelnut is deliciously nutty whilst the 65% Cocoa Milk is perfect for fans of a mellower chocolate.


Makes 14-16 large cookies



  • 250 g plain flour
  • 1 tsp sea salt
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 175 g unsalted butter, at room temperature
  • 130 g soft light brown sugar
  • 115 g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 200 g Lindt EXCELLENCE 70% Cocoa, roughly chopped (see Tip)


Step 1.

Preheat the oven to 180°C/160 Fan/Gas 4. Line 3 to 4 large baking sheets with greaseproof paper.

Step 2.

Mix together the flour, ½ tsp salt, baking powder and bicarbonate of soda and set aside.

Step 3.

Beat together the butter and sugars in a stand mixer on medium-high speed for 3-4 minutes until pale and fluffy (scraping down the sides of the bowl as needed) - you could do this by hand in a large mixing bowl but it will take a little longer.

Step 4.

Beat in the egg followed by the vanilla extract and flour. Mix until you have a smooth dough. Stir in the chopped chocolate until evenly distributed throughout the dough.

Step 5.

Using a standard ice cream scoop, scoop out balls of the dough onto the prepared baking sheets. Make sure they are well spaced (about 5cm/2 inches) apart. Sprinkle evenly with the remaining ½ tsp of salt.

Step 6.

Bake in the oven for 12-15 minutes - turning the trays halfway through - until the edges have set.

Step 7.

Leave to cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling completely.


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