I’m not one for hosting giveaway’s on my page but when Lindt reached out how could I say no! It’s actually they’re 175th Anniversary, which is crazy to think that they have been creating their chocolate that long! I switch between different milk chocolates weekly, but there is ALWAYS at least one bar of Lindt in my grocery shopping trolley. Whether it’s a 70%, 85%, sometimes 90% bar, or I am quite the fan of the orange almond, sea salt and honeycomb darker varieties too, it’s my go to morning chocolate with my cup of coffee while I do a little reading a journaling. The perfect morning ritual!
They’re running an in store competition from the 2nd (yesterday) to the 25th of September where you simply fill in a little entry form and enter to potentially win a trip to Switzerland…
That’s where the magic starts with a visit to Lindt Home of Chocolate – check out the YouTube vid to see just how amazing this place is!
I decided to create a little chocolate filled recipe to go alongside the giveaway which you can enter over on my Instagram page. The retro hamper jam packed with goodies is truly beautiful. They kindly sent me one for me and one to support a giveaway!
Anyway….these double chocolate cookies are like a chewy brownie in muffin form. I like them heated a little so the dark chocolate chunks ooze all over again as if they just came out of the oven, served with a scoop of ice cream.
Double Chocolate Chunk Pretzel Cookies
Print RecipeIngredients
- 150g butter, room temperature
- 100g soft brown sugar
- 80g sugar
- 2 large eggs
- 55g cocoa powder
- 250g spelt flour
- 1/2 tsp baking soda
- 120g, 70% Lindt dark chocolate chopped into chunks
- 1 large handful of pretzels roughly chopped
Instructions
Cream together butter and sugar in a large bowl using an electric beater.
Add eggs and beat to combine until it’s smooth and creamy!
Add the cocoa powder, spelt flour and baking soda. Fold the mixture together using a spatula. Fold in the pretzels and chocolate chunks reserving a little few chocolate chunks for sprinkling on top once the cookies are done baking.
Roll the mixture into 20 - 22 balls and place onto a few baking trays lined with baking paper. Space them out at least an inch.
Press down to flatten a little, bake for 8 - 9 minutes. Allow to cool on the tray for at least 10 minutes.
Store in a sealed container for up to four days.
