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
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
- 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.
