- 1 cup (250 mL) unsalted butter, at room temperature
- ½ cup (125 mL) packed brown sugar
- ½ tsp (2 mL) vanilla extract
- 2½ cups (625 mL) all-purpose flour
- 3 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate, broken into squares
- Maldon sea salt
Maître Chocolatier Tip
Many flavours of Lindt Excellence work as substitutions for the Excellence 70% Dark Chocolate used here. Try the recipe using Excellence Orange Intense, Coconut or Intense Mint.