Lindt Lindor Chocolate Cookies
Looking for the best Lindt cookies? Our recipe for dark chocolate Lindor Cookies are chewy, crunchy and creamy. A family festive favourite at Christmas!
Servings: 12
Calories: 465kcal
Equipment
- measuring cups
- measuring spoons
- Mixing bowls
- Baking sheets
- Silpat Baking Mat
- whisk
- Stand Mixer
- French knife
- Cooling Rack
Ingredients
- 2 cups All purpose flour
- 1/2 tsp Baking soda
- 3/4 tsp salt
- 1/2 lb unsalted butter
- 1 1/2 cups White sugar
- 1/4 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 6 oz Lindt Dark Chocolate Bar chopped
- 6 Lindt Lindor Chocolate Truffles
Instructions
- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In a small bowl, whisk the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chopped Lindt Dark Chocolate Bars and mix on low into the batter.
- Heat the oven to 350 degrees. Form the dough into 1/3 cup balls. Place 4 balls an equal distance apart on a prepared pan. Cut Lindor Truffle's in half. Press half a Lindor Truffle into the centre of each cookie dough ball.
- Transfer cookies to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 15-18 minutes.
- Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
Nutrition
Calories: 465kcal | Carbohydrates: 55.5g | Protein: 4.1g | Fat: 27.1g | Saturated Fat: 17.5g | Cholesterol: 55mg | Sodium: 328mg | Potassium: 72mg | Fiber: 1.1g | Sugar: 37.8g | Calcium: 26mg | Iron: 2mg