Dark Chocolate Toblerone Cookies – Recipe!

Cookies were the first thing I ever baked as a kid and they still are one of my favorite things to make.  I really haven’t met a cookie I didn’t liked, or should I say, I homemade cookie I didn’t like.  Cookies are a one-bowl wonder that turn simple ingredients into fabulousness, and these dark chocolate babies with pieces of honey nougat from a Toblerone bar make them that much more delightful.  Chewy chocolaty cookies hot out of the oven are a magnificent  treat and pure joy with a cold glass of milk.

Baking cookies starts with good butter.  I use salted butter because I like the salty-sweet combination in baked goods.  The second ingredient that really matters when you bake dark chocolate cookies is the cocoa powder.  Either Valrhona or Hershey’s Dark are what I recommend because they give this recipe an intensity that’s required when you want a 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 beautifully and mix into the dough like magic.  After baking….well what can I say – don’t forget the milk.

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

(Makes 18 Cookies)

 To Prepare:

1. 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.