Description
Delight in these indulgent Toblerone Triple Chocolate Cookies, featuring a rich blend of white, milk, and dark Toblerone chunks embedded in a soft cocoa dough. Perfectly gooey and bursting with chocolate flavor, these large cookies are chilled before baking to achieve the ideal texture and depth of taste.
Ingredients
Scale
Wet Ingredients
- 110 g butter, at room temperature
- 100 g light brown sugar
- 60 g caster sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp almond extract
Dry Ingredients
- 150 g plain flour
- 75 g cocoa powder
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
Chocolate Mix-ins
- 300 g Toblerone (mix of white, milk, and dark), chopped
Instructions
- Prepare the Cookie Dough: Cream the room temperature butter with light brown and caster sugars until smooth and fluffy. Then add the large egg, vanilla extract, and almond extract, mixing until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Add Toblerone: Carefully fold in the chopped Toblerone pieces, ensuring even distribution throughout the cookie dough.
- Shape and Chill: Divide the dough into portions and roll each into a ball. Place the balls on a baking tray lined with parchment paper and freeze for at least 1 hour to help maintain their shape during baking.
- Bake the Cookies: Preheat the oven to 180°C (350°F). Place 2–3 dough balls on a baking tray, spacing them apart as they are large. Bake for about 15 minutes to achieve a gooey center with slightly firm edges.
- Final Touch: Remove cookies from the oven and allow them to cool on the tray for 15 minutes before serving, which helps them set properly and makes handling easier.
Notes
- Freezing the dough balls before baking prevents the cookies from spreading too much and results in a chewier texture.
- For a crunchier cookie, bake a couple of minutes longer but watch carefully to avoid drying them out.
- Using a mix of white, milk, and dark Toblerone adds a complex chocolate flavor profile.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- To enhance almond flavor, use almond extract carefully as a little goes a long way.
