Two-Type Lindt Cookies
An adaptation of Joshua Weissmann’s ultimate cookie recipe from his book An Unapologetic Cookbook, I wanted more cookies from the recipe so doubled the flour but only used 1 1/2 the sugar Joshua calls for.
The mix of Lindt chocolates again is my own twist providing a wonderful back and forth of flavours from dark bitter to milky creaminess that goes down a treat with your favourite milk and/or cup of coffee. Cookies are definitely one of those winter treats that are especially enjoyed in the depths of the dark and dreary days experienced in the further Northern hemisphere. Pop them in the microwave for 30 seconds with a dollop of ice cream for a well-deserved reward for getting through your day.
ingredients
225g granulated sugar
220g light brown sugar
1 tsp sea salt
200g unsalted butter
2 tsp vanilla extract
2 eggs
380g plain flour
1 1/2 tsp baking powder
100g Lindt Excellence Dark 70% Cocoa Chocolate
100g Lindt Excellence Milk Extra Creamy Chocolate
method
Whisk together the granulated sugar, light brown sugar, and salt in a medium bowl.
Microwave the unsalted butter for 20-30 seconds. Stir and repeat until liquid but not hot - quick microwaving avoids “cooking” the butter.
Whisk the butter into the sugar and salt mixture, gradually incorporating until combined.
Add the vanilla extract and eggs to the sugar mixture and mix until emulsified.
In a separate bowl mix the flour and baking powder.
Gradually add the flour mixture to the sugar mixture to produce a dough. Should have the consistency somewhat of play-dough or play-doh, however it’s spelt.
Chop, break, size up the chocolate to your own liking and fold into the dough.
Refrigerate for at least 30 minutes. Remove when ready to bake and leave at room temperature for at least 5 minutes.
Preheat oven to 180 degrees Celsius. Using an ice cream scoop measure out 4 cookies on to a baking sheet lined with greaseproof paper.
Bake each sheet of cookies separately for approximately 12-14 minutes, but also to your liking in colour and texture since you can leave them somewhat undercooked and gooey in the middle (at your own risk since raw eggs were used!).
Banging the sheet down during cooking but also when removed from the oven will ensure the cookies fall flat and are cookie-like as expected.
Once removed from the oven, cool on a wire rack and enjoy!
