If you have a serious sweet tooth and love chocolate in all its glory, then the Toblerone Triple Chocolate Cookies Recipe is about to become your new obsession. Imagine biting into a warm, gooey cookie that perfectly blends the creaminess of white chocolate, the richness of milk chocolate, and the bold depth of dark chocolate, all thanks to chunks of Toblerone thrown right into the mix. These cookies are a harmonious celebration of texture and flavor that promise a truly indulgent experience every single time.
Ingredients You’ll Need
With just a handful of ingredients, this recipe keeps things delightfully simple without sacrificing any of that rich chocolate goodness. Every ingredient in this list plays a crucial role, from the creamy butter ensuring softness to the blend of three chocolates that create layers of flavor and an irresistible texture.
- Butter, 110 g (room temperature): Provides moisture and a tender crumb that’ll melt in your mouth.
- Light brown sugar, 100 g: Adds natural sweetness and slight caramel notes to deepen flavor.
- Caster sugar, 60 g: Helps with that perfect crunchy edge on your cookies.
- 1 large egg: Binds the dough and contributes to the cookie’s soft structure.
- Vanilla extract, ½ tsp: Enhances sweetness and adds a warm aromatic hint.
- Almond extract, ½ tsp: Offers a subtle nutty twist that complements the chocolate beautifully.
- Plain flour, 150 g: The structure-builder, creating a balanced base for your cookies.
- Cocoa powder, 75 g: Packs a punch of rich chocolatey flavor and dark color.
- Bicarbonate of soda, ½ tsp: A leavening agent that helps cookies rise just right.
- Baking powder, ½ tsp: Adds lightness for the perfect tender bite.
- Salt, ½ tsp: Balances sweetness and intensifies all the other flavors.
- Toblerone, 300 g (mix of white, milk, and dark), chopped: The star ingredient that turns ordinary cookies into triple chocolate heaven.
How to Make Toblerone Triple Chocolate Cookies Recipe
Step 1: Prepare the Cookie Dough
Start off by creaming the butter together with both types of sugar until the mixture is light and fluffy. This step is critical because it introduces air into the dough, giving your cookies that soft and chewy texture we all love. Once that’s ready, add in the egg, vanilla extract, and almond extract, mixing everything together until the batter feels smooth and well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. These dry ingredients will build the cookie base, creating perfect balance and depth of chocolate flavor. Taking the time to sift or whisk them well ensures an even distribution, so every bite is deliciously consistent.
Step 3: Fold Dry Ingredients into Wet Mixture
Now, gently fold the dry ingredients into the wet mixture. This is where you want to be delicate because overmixing can make your cookies tough instead of soft and chewy. Stop folding as soon as you see no traces of flour — that’s the sweet spot for perfect texture.
Step 4: Add Toblerone
This is the exciting part — gently fold in the chopped Toblerone pieces, ensuring that you mix them evenly throughout the dough. The combination of white, milk, and dark chocolate chunks will melt during baking, creating pockets of gooey, melty chocolate surprises nestled inside each cookie.
Step 5: Shape and Chill
Divide the dough into equal-sized portions and roll each into a ball. Arrange these on a baking tray lined with parchment paper, spacing them generously since the cookies spread while baking. Pop the tray into the freezer and chill the dough balls for at least one hour — chilling helps keep their shape and builds flavor intensity.
Step 6: Bake the Cookies
When ready to bake, place 2 to 3 dough balls per tray to avoid overcrowding. Bake at 180°C (350°F) for 15 minutes, aiming for gooey, soft cookies. They might look a bit underdone in the center when you pull them out — that’s exactly what you want for a decadent melty texture once cooled.
Step 7: Final Touch
Allow the cookies to cool on the baking tray for at least 15 minutes before serving. This resting time is crucial as it lets the cookies set while keeping that wonderful chewy center. Then, get ready to indulge!
How to Serve Toblerone Triple Chocolate Cookies Recipe
Garnishes
For an extra special touch, sprinkle a tiny pinch of flaky sea salt over the warm cookies just before serving. The salt beautifully highlights the chocolate’s sweetness and enhances the Toblerone’s nutty notes. You can also dust with a light covering of cocoa powder or finely chopped nuts to add a bit of texture contrast.
Side Dishes
Toblerone Triple Chocolate Cookies are perfect paired with a cold glass of milk or a scoop of creamy vanilla ice cream. Both sides complement the rich chocolate, making every bite even more satisfying. For an adult twist, serve with a cup of strong black coffee or a rich hot chocolate to double down on indulgence.
Creative Ways to Present
Why not get a bit playful? Stack a few cookies as a dessert centerpiece or sandwich them with cookies and cream filling for irresistible ice cream cookie sandwiches. Wrapping a couple in parchment paper tied with twine makes a charming homemade gift that’ll melt hearts instantly.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cookies fresh in an airtight container at room temperature for up to 5 days. Just make sure to layer them with parchment paper to prevent sticking, keeping their soft centers and crunchy edges just as delightful as freshly baked.
Freezing
If you want to make a batch ahead of time, freeze the cookie dough balls after shaping and chilling. Store them in a sealed freezer bag for up to 3 months. When you’re ready to bake, simply place frozen dough balls directly on the baking tray and add a couple of extra minutes to the baking time.
Reheating
To revive the magic of freshly baked cookies, warm them gently in a low oven (about 150°C or 300°F) for 5 minutes or pop them in the microwave for 10–15 seconds. This will restore their wonderfully gooey texture, making them feel like you just pulled them from the oven.
FAQs
Can I use other chocolates instead of Toblerone?
Absolutely! While Toblerone is what makes this recipe so special with its unique mix of white, milk, and dark chocolate plus crunchy nougat, you can experiment with other chocolate varieties or even add nuts for a different twist. Just make sure you use a similar mix of chocolates for that triple chocolate effect.
What if I don’t have almond extract?
If almond extract isn’t on hand, you can simply omit it. The vanilla extract will still provide plenty of flavor. Alternatively, you can add a teaspoon of finely ground almonds for a subtle nutty note.
How do I make these cookies crunchy instead of soft?
For a crunchier cookie, try baking a couple of minutes longer, but be careful not to overbake as the Toblerone chunks may harden. You can also flatten the cookie dough balls slightly before baking and reduce the chilling time.
Can I make smaller cookies using this recipe?
Yes! Just reduce the baking time to around 10-12 minutes to avoid drying out the smaller cookies. Smaller cookies will be a bit less gooey but still packed with that irresistible Toblerone triple chocolate flavor.
Is there a way to make this recipe vegan?
To veganize this recipe, substitute the butter with a plant-based margarine or coconut oil, use a flax egg instead of a chicken egg, and select vegan chocolate chunks. The texture might differ slightly, but it’s a delicious alternative if you’re dairy or egg-free.
Final Thoughts
If there’s one recipe that truly celebrates the joy of chocolate, it’s this Toblerone Triple Chocolate Cookies Recipe. It’s simple to make, incredibly rewarding, and perfect for sharing with loved ones or treating yourself on a cozy day. Give it a try and see how effortlessly you can transform a few basic ingredients into the most decadent, melt-in-your-mouth cookie experience. Trust me, once you try these cookies, they’ll have a permanent spot in your baking repertoire.
Print
Toblerone Triple Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
These Toblerone Triple Chocolate Cookies are rich, indulgent treats featuring a blend of white, milk, and dark Toblerone chocolates baked into a soft and gooey chocolate cookie. Perfect for chocolate lovers seeking a decadent homemade dessert.
Ingredients
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
- 300 g Toblerone (mix of white, milk, and dark), chopped
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the butter, light brown sugar, and caster sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, then mix until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Add Toblerone: Gently fold the chopped Toblerone pieces into the cookie dough to ensure even distribution of the triple chocolate throughout.
- Shape and Chill: Divide the cookie dough into portions and roll each into a ball. Place these balls on a baking tray lined with parchment paper. Freeze the dough balls for at least one hour to firm them up, which helps maintain shape during baking.
- Bake the Cookies: Preheat the oven to 175°C (350°F). Place 2 to 3 chilled dough balls per tray (due to their large size) and bake for approximately 15 minutes to achieve soft, gooey centers.
- Final Touch: Remove the cookies from the oven and allow them to cool on the baking tray for 15 minutes before serving, letting them set and develop their full flavor and texture.
Notes
- Freezing the dough helps prevent spreading during baking and results in thicker cookies.
- Using a mixture of white, milk, and dark Toblerone adds complex chocolate flavor and texture.
- For a crispier cookie, bake a few additional minutes but watch carefully to avoid overbaking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
