This year I wanted to combine two of my favourite things into a Christmas treat – my favourite chocolate – Lindt Intense Orange with chocolate chip cookies.
I made them to leave out for Santa, but as there are still three whole days until Christmas, I’m not sure if there will be any left!
Enough chatting, here’s the recipe…
Chocolate Chip Cookies:
Makes about 20 large cookies
250g butter, softened
1 tsp vanilla extract
3/4 cup caster sugar
3/4 cup firmly packed brown sugar
2 1/4 cups plain flour
1 tsp bi-carb soda
100g of Lindt Intense Orange chocolate, roughly chopped (Don’t be tight… buy it!)
2 handfuls of white chocolate melts, roughly chopped
1. Preheat oven to 180 degrees celsius/ 160 for fan forced. Line oven trays with baking paper.
2. Beat butter, both sugars & egg with an electric mixer until light and fluffy.
3. In a larger bowl, sift flour and bi-carb together. Fold in butter & sugar mixture with a spatula. Mix in Lindt chocolate and white chocolate. The Lindt chocolate is the main event here, so add white chocolate in a ration of 2:1 Lindt to white choc. Mixture should have nice chunky bits of chocolate throughout. Cover and refrigerate for 1 hour.
4. Use a ice cream scoop or large spoon to scoop out balls of mixture onto tray, spacing them about 4 cm apart as these babies spread.
5. Bake for 12 minutes. For chewy cookies, cool on tray. For crunchy cookies, cool on tray for 5 minutes and then move to wire rack.
6. Eat. They’re fairly sweet but utterly delish!
How to store:
Cookies can be stored in an air tight container for 1 week.
Wrap in a roughly torn piece of baking paper and tie with scrap ribbon (as below) for a simple Christmas gift. I’ve kept some of the cookies on hand and will be packaging them up with my handmade coconut macaroons for any guests that pop over during the Christmas break.