Dark Chocolate Toblerone Cookies – Recipe!

Indulge in rich, chewy Dark Chocolate Toblerone Cookies packed with Swiss chocolate and crunchy almond nougat.

I really haven’t met a cookie I didn’t like, or should I say, a homemade cookie I didn’t like.  Cookies are a one-bowl wonder that turn simple ingredients into decant desserts like these Dark Chocolate Toblerone Cookies.  These dark chocolate treasures with pieces of honey nougat from a Toblerone chocolate bar make them so delightfully chewy and chocolaty, especially hot out of the oven.

Making Dark Chocolate Toblerone Cookies always starts with good butter.  I use salted butter because I like the salty-sweet combination in baked goods.  Cocoa powder is another ingredient that really matters when baking dark chocolate cookies.  Either Valrhona or Hershey’s Dark are what I recommend because they give this recipe an intensity for an extraordinary dark chocolate experience.

The chewiness comes from the honey nougat Toblerone, a Swiss chocolate bar that’s been around for ages.  The cone or pyramid-shaped sections chop up easily and almost disappear into the Dark Chocolate Toblerone Cookie dough like magic and make for a most divine cookie.

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Ingredients

• 1 cup salted butter, room temperature
• 1 cup scant light brown sugar
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1/2 cup good cocoa powder, see above
• 1 teaspoon salt
• 1 bar or 12.6 ounces Toblerone chocolate – roughly chopped

Tips

• I always use salted butter in my baked goods
• room temperature eggs are recommended for better blending into dough
• good cocoa powder and vanilla make these cookies pop with flavor

(Makes 18 Cookies)

 To Prepare:

1. Preheat oven to 350 degrees.  In a stand mixer or large bowl, cream butter for 1 minute, then add sugars.  Continue mixing for 2 minutes.  Scrape down sides of bowl.  Add vanilla and mix for 30 seconds, add eggs.  Mix on high for 2 minutes.
2. Add flour, cocoa powder and salt.  Mix on low – just until dough begins to come together.  Remove bowl from stand.
3. Add Toblerone and stir by hand.  Scoop 2-inch size balls of dough onto parchment lined cookie sheet.
4. Bake for 11 minutes, just until set.  Remove from oven and tap pan on stove top to deflate slightly.  Let cool on pan for 8 minutes before removing.
5. Store in a cookie jar, or Enjoy immediately.

These Dark Chocolate Toblerone Cookies can be stored for up to 5 days in a sealed cookie jar or container.  They’re fun to share as gifts!