OK, I did a really wicked thing yesterday. I bought a block of this, and make cookies with it.
This little cookie venture now requires me to diet for the next 48 hours…however it was so worth it!
It’s hubby’s fault, really. He bought home a block of this stuff for himself last week (major sweet tooth) and one night I accidently put a piece of the caramel Lindt in my mouth instead of my usual 85% cocoa Lindt. Although I love my very dark chocolate and prefer it to sweeter chocolate, the caramel Lindt is divine. It just beckoned to form part of a cookie recipe..
So here’s the recipe I made up. The cookies are quite sweet, but are soft, a little chewy, and the caramel in the Lindt choc retains most of its original crunch. Very gourmet and of course, all natural. I recommend giving it a go!
Chewy Caramel Lindt Chocolate Chip Cookies (makes about 16)
60g melted butter
1/4 cup brown sugar
1/2 teaspoon vanilla extract
3/4 cup self raising flour
80g sweetened condensed milk
50g Lindt dark caramel chocolate, finely chopped
Mix your melted butter and sugar together, then add in the sweetened condensed milk & vanilla extract. Mix to a smooth consistency. Add flour and mix well until you have a smooth, slightly sticky dough. Fold through chopped Lindt chocolate.
Roll into walnut-sized balls and place 3cm apart on a greased and lined baking tray. Flatten them slightly with a fork or your finger.
Cook for about 8-10 minutes. They will still be a little soft after cooking – that is fine.
Leave to cool…if you can wait that long!