Lindt Chocolate Chip Cookies with Sea Salt

Mar. 20

There are variety of Chocolate Chip cookie recipes. I always use the Lindt Piccoli Swiss Premium Couverture dark chocolate because of its distinct creamy and luscious taste. Overall, this cookie is moist and chewy at the same time.

One thing I have learned in making cookies is to keep the dough for at least 30 minutes in the refrigerator before baking. This will prevent the cookies from spreading during baking.

I also find that cookies are evenly baked when done one batch at a time. As a rule of thumb, avoid baking multiple trays at the same time.

Lindt Chocolate Chip with Sea Salt

chocolate chip

Hand Mixer
Baking tray

2 cups (240 grams) all purpose flour
1 tsp (5 grams) sea salt
½ tsp (2.5 grams) baking powder
¼ tsp (1.2 grams) baking soda
¾ cups (170 grams) unsalted butter
¾ cups (130 grams) dark brown sugar
½ cups (85) granulated sugar
1 tbsp (21 grams) honey
2 eggs
1 tsp (5 grams) vanilla extract
200 grams (2 bars) Lindt dark chocolate , chopped

In a bowl, combine all purpose flour, sea salt, baking powder and baking soda. Set aside.
Using a hand mixer, beat butter, brown and granulated sugar and honey in a bowl. Beat until pale and fluffy.
Add eggs and vanilla. Mix in the flour mixture.
Stir in the chocolate chips.
Using an ice cream scoop, scoop dough into the baking tray. Refrigerate for at least 30 minutes before baking.
Pre heat oven to 350°F. Bake for 14-16 minutes. Let cool for 5 minutes and transfer to a wire rack to cool completely.
Optional: Sprinkle with sea salt