Salted Chocolate Chip Cookies

These chocolate chip cookies satisfy your sweet and salty craving.

12 Large Cookies

15-30 minutes

LINDT Excellence 70%



Cookie Batter

  • 2 cups (475 mL) all-purpose flour
  • 1 tsp (5 mL) flaked sea salt, divided
  • ½ tsp (2.5 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • ¾ cups (180 mL) unsalted butter, at room temperature
  • ¾ cups (180 mL) lightly packed dark brown sugar
  • ½ cup (120 mL) granulated sugar
  • 1 tbsp (15 mL) good-quality honey
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 2 bars (100 g each) Lindt Excellence 70% Cacao, chopped

SUBSTITUTION TIP: Lindt Excellence 70% Cacao can be substituted with 2 bars (100 g each) Lindt Excellence Hazelnut or Lindt Excellence Roasted Almond.


  • 1


      1. Arrange racks in top and bottom thirds of oven. Preheat to 350F (175C). Line two baking sheets with parchment.
      2. Whisk together flour, ½ tsp sea salt, baking powder and soda; set aside.
      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 chocolate until combined.
      4. Using a standard ice cream scoop (about ¼ cup in size), scoop dough onto prepared baking sheets, about 2 inches (5 cm) apart. Sprinkle with remaining ½ tsp sea salt.
      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.


LINDT Excellence 70%