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The
Season

You'll Need

Excellence 70%

15min

Prep Time

24min

Cook Time

24

Servings

Low Difficulty

Difficulty Level

Ingredients

Instructions

Ingredients

  • 1 cup (250 mL) unsalted butter, at room temperature
  • 1/2 cup (125 mL) packed brown sugar
  • 1/2 tsp (2 mL) vanilla extract
  • 2 1/2 cups (625 mL) all-purpose flour
  • 3 bars (100 g each) Lindt Excellence 70% Dark Chocolate, broken into squares
  • Maldon sea salt

Instructions

  1. Heat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
  2. Using electric mixer, cream together butter, sugar and vanilla until light and fluffy. Stir in flour, 1/2 cup (125 mL) at a time; mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
  3. Working on lightly floured surface, roll dough out until approximately 1/2 inch (1 cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5 cm) apart. Top each cookie with 1 square of chocolate.
  4. Bake, in batches, for 12 to 15 minutes or just until cookies begin to brown. Cool for 2 minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.

Note: You can melt down your favourite chocolate and drizzle the tops of the cookies for that extra chocolatey flavour.