March Madness at Lindt


A sale on chocolate? Yes, please!


This weekend (March 7 & 8), Lindt Canada is offering a 30% discount in their stores.

March 7 & 8 only!

* On everything in store, excluding standard gifting ( gift basket, towers, giftware), Couverture, and gift cards. Discount applied to regular priced items only. Selection may vary by store. While quantities last. Cannot be combined with any other offer.




Chocolate Sugar Cookies



I love fresh baked cookies as much as the next person. Nothing can beat them.

Pretty much any cookie fresh out of the oven is amazing but I decided to try a new cookie during my Christmas Baking Extravaganza – Chocolate Sugar Cookies (found at Handmade Charlotte) – and let me tell you, these made me weak in the knees.

Chocolate & I have always been great friends but after trying these cookies, I think I may be a little more in love than ever before!

Take your classic sugar cookie – with it’s crunchy exterior and soft, tender interior – and spike them generously with cocoa and folks, let me tell you, you will not be disappointed.


This is one of the million recipes I pinned on Pinterest and I figured the holidays were the perfect time to try them out.

You could dress them up with colored sugar, sprinkles or even dip them in white or dark chocolate for extra fanciness, but honestly, rolling them in sugar just before baking them is enough flair for me.

They give the cookies that signature crispy exterior and look all sorts of fancy and shimmery. And really, these cookies are so perfect that they don’t really need an extra embellishment, but feel free to doll them up as you wish.

chocolatesugarcookies3CHANGES I MADE
The original recipe calls for 3 tbsp of batter per cookie which would make big ol’ sugar cookies, but I wanted bite-sized treats, so I used just 1 tbsp and I got 34 cookies from a half batch of dough.

My oven also runs hot so I baked them for 8 minutes at about 300-325 and they came out perfectly. Once they are set & the tops start to crackle, they are done.

I also used Fry’s Cocoa, but I might try making them with a darker cocoa such as Hershey’s Special Dark Cocoa powder next time, just to see how they turn out.

MY RATING (out of 5)
Ease of preparation: 🌟🌟🌟🌟🌟
Taste: 🌟🌟🌟🌟🌟 (which in this recipes, actually equals 10!)


Chocolate Sugar Cookies


  • 2 cups plus 2 table­spoons all-purpose flour
  • ¾ cup cocoa powder
  • 1 tea­spoon bak­ing soda
  • ¾ tea­spoon salt
  • 2 ½ sticks unsalted but­ter, room temperature
  • 2 cups sugar, plus more for rolling (1/2 cup)
  • 2 eggs
  • 2 tea­spoons vanilla


Step 1
Pre­heat the oven to 350. Line 3 half sheet pans with parch­ment paper. Put ½ cup sugar in a small bowl and set aside.

Step 2
Whisk the flour, cocoa pow­der, bak­ing soda, and salt together in a medium bowl.

Step 3
Using a stand­ing mixer, cream the but­ter and 2 cups sugar together until light and fluffy, 3–5 min­utes. Add the eggs and vanilla, and beat to com­bine. Add the flour mix­ture and mix on low until com­pletely combined.

Step 4
Shape the cookie dough into 24 balls, and roll each ball in the set-aside sugar. Place cook­ies on the pre­pared sheet pans (8 can fit on each) and bake for 11–13 min­utes, until the edges have set and the cen­ters are puffed and start­ing to crackle. Remove from the oven and move the pan to a wire rack, let­ting the cook­ies cool.


Chewy Ginger Molasses Cookies



Continuing with the holiday baking, I wanted to try a new Ginger cookie, but instead of crunchy Gingerbread Men (which we’ll still be making on Christmas Eve), I wanted something a little different.

I inadvertently chose a cookie similar to the Chocolate Sugar Cookie I also baked – soft, chewy and rolled in sugar but these Chewy Ginger Molasses cookies (recipe found at Gimme Some Oven) are a whole other taste experience.

Spiked with cloves, cinnamon, ginger and laced with molasses, these cookies come together really easily and make a big batch, which are perfect for sharing (or hoarding for yourself – I don’t judge).

I didn’t make any changes to the original recipe and really, they don’t need any extra embellishment whatsoever. Perfectly tender with a little crunch and boy, you can’t tell me they aren’t photogenic!


I kept the same baking times as the Chocolate Sugar Cookies (300° for 8 minutes) but I’d do a small test batch first. If you want them to stay chewy make sure to bake them just until set (my first batch was at 325° for 8 minutes and the bottoms and edges were slightly crunchy when I wanted a totally chewy cookie).

Other than that, these are the perfectly spicy cookie to enjoy with your coffee, tea or eggnog, if that’s your thing.

Here’s a comparison of both cookies. I used 1 tbsp of dough for each.


My Rating (out of 5)

Ease of preparation: 🌟🌟🌟🌟🌟

Taste: 🌟🌟🌟🌟🌟

gingercookie3Chewy Ginger Molasses Cookies


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. ginger
  • 1 tsp. salt


Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, and bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.