Toblerone Cookies
Toblerone is one of my absolute favourite chocolates; I love the flavour of the honey and the chewy texture of the nougat. It seemed like a no brainer to use chunks of Toblerone in a batch of cookies instead of chocolate chips and they turned out exactly as I hoped. I wanted to make big chunky cookies so I used 85g of dough per cookie and baked them slightly underdone so that they would remain soft and chewy. Once you take them out of the oven be sure to let them rest for a little while as they will be really soft and gooey; resting them will allow them to hold their shape.
Why you’ll love Toblerone Cookies
Unique Flavour Combination: Toblerone chocolate is known for its unique combination of Swiss milk chocolate with honey and almond nougat. Incorporating Toblerone into cookies introduces a distinctive flavour profile that sets these cookies apart from regular chocolate chip cookies. The honey and almond notes add complexity and richness.
Texture Contrast: Toblerone chunks in the cookie dough provide a delightful texture contrast. The nougat and almond pieces in Toblerone create pockets of chewiness and crunch within the soft cookie, offering a satisfying and varied eating experience in every bite.
They look stunning: The iconic triangular shape of Toblerone chocolate, when incorporated into cookies, adds visual appeal. The recognizable Toblerone chunks give the cookies a distinct and attractive appearance, making them visually appealing for serving or gifting.
Versatile: Toblerone cookies can be made in various styles, such as traditional drop cookies or as part of a cookie bar. This versatility allows you to choose a preparation method that suits your preferences or the occasion, making them suitable for casual snacking or more formal events.
Nostalgic and Comforting: Toblerone is a well-known and beloved chocolate brand, and incorporating it into cookies can evoke feelings of nostalgia and comfort. The familiar taste of Toblerone combined with the warmth of freshly baked cookies creates a comforting and indulgent treat that is perfect for satisfying sweet cravings or for sharing with friends and family.
Top tips for the chewiest Toblerone Cookies
- Butter is Better: Use unsalted butter and ensure its softened but not melted. Creaming the butter with sugars until light and fluffy helps create a tender, chewy texture.
- Balance Your Sugars: A combination of brown sugar and granulated sugar contributes to chewiness. Brown sugar has more moisture due to its molasses content, enhancing the softness of the cookies.
- Don’t Overmix: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing can lead to a tougher texture. A few flour streaks are okay. Chill the Dough: Refrigerating the dough for at least a few hours (or overnight) allows the fats to solidify, resulting in a firmer texture and intensified flavour’s.
- Underbake Slightly: To achieve that perfect chewiness, take the cookies out of the oven when they are just set around the edges but still soft in the middle. They will continue to cook slightly on the hot baking sheet.
More tips
- Size and Shape: Scoop uniform cookie dough portions for consistent baking. For extra chewiness, consider making larger cookies with a slightly underbaked centre.
- Rest After Baking: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set without becoming too firm.
- Experiment and Adjust: Baking is a science, but it’s also an art. Feel free to experiment with ratios and ingredients to find the perfect chewiness that suits your taste.
Other recipes you might like
M&M Cookies –M&M Cookies – My Simple Eats
Kinder Cookies –Kinder Chocolate Cookies – My Simple Eats
Brown Butter Cookies – Brown Butter Cookies – My Simple Eats
Conclusion
Toblerone is a delicious addition to the humble cookie. The iconic triangular peaks of Swiss milk chocolate studded with honey and almond nougat bring a rich and nutty depth to the cookie dough. The chocolate itself melts into gooey pockets of indulgence, creating a contrast with the soft and chewy cookie base. The honey and almond nougat add a subtle crunch and is the perfect addition to a cookie. Happy baking! 🍪✨
Toblerone Cookies
Ingredients
- 125 g Butter softened
- 100 g Brown Sugar
- 75 g Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- 1½ tsp Baking Powder
- ½ tsp Salt
- 265 g Plain Flour
- 200 g Toblerone chopped
Instructions
- Whisk together the butter and sugars and then add in the egg, salt and vanilla extract
- Sift in the flour, baking soda and baking powder and fold until combined. Fold in the Toblerone chunks until combined
- Weigh 85g dough balls and place them on a lined baking tray; refrigerate for 1 hr
- Bake the cookies in a pre-heated oven at 180°C for 15 mins. Be sure to space the cookies on the tray as they will expand
