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Salted chocolate chip cookies

SUBSTITUTION TIP: Lindt EXCELLENCE 70% Cacao can be substituted with 2 bars (100 g each) of your favorite flavour. For extra salty touch, try EXCELLENCE Seasalt or EXCELLENCE Caramel Seasalt

12 minuter
6 personer


  • 4,75 dl flour
  • 1 tsp (5 ml) flaked sea salt, divided
  • 0,5 tsp (2.5 ml) baking powder
  • 0,25 tsp (1 ml) baking soda
  • 180 ml unsalted butter, at room temperature
  • 180 ml lightly packed dark brown sugar
  • 120 ml granulated sugar
  • 1 tablespoon (15 ml) good-quality honey
  • 1 egg
  • 1 tsp (5 ml) vanilla extract
  • 2 bars (100 g each) Lindt EXCELLENCE 70% Cacao, chopped


Steg 1.

Preheat to 175C. Line two baking sheets with parchment.

Steg 2.

Whisk together flour, ½ tsp sea salt, baking powder and soda; set aside.

Steg 3.

In the bowl of a stand mixer, beat butter with sugars and honey on medium-high speed until very pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Beat in egg and vanilla, then flour mixture until a smooth dough forms. Stir in the chopped chocolate until combined.

Steg 4.

Scoop about 0,5 dl (approx.30 g) of dough onto prepared baking sheets, about 5 cm apart. Sprinkle with remaining ½ tsp sea salt.

Steg 5.

Bake in top and bottom thirds of oven, switching sheets halfway through, until edges have set, 12 to 14 minutes. Let cool on baking sheet for 5 minutes. Transfer to a rack; let cool completely.


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