Milk Chocolate Maple Macadamia Nut Cookies

Treat Santa (and your family) to the most exquisite chocolate chip cookies in town!

Makes: 40 cookies

30-45 minutes

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

Refrigerate dough overnight


  • 1

    • Beat the butter and sugar until light and fluffy. Beat in the maple syrup and maple extract. Add and beat in the egg.

  • 2

    • Whisk together flour, baking powder and salt in a separate bowl. Then stir into butter mixture, adding in nuts and chocolate

  • 3

    • 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.

  • 4

    • 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

  • 5

    • Bake 12 to 15 minutes or until the cookies begin to turn golden brown.

  • 6

    M A Î T R E T I P S

    • 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.