One of the best childhood memories of mine has to be collecting a large Toblerone bar after disembarking a plane at the duty free store at the Airport. I would always try to convince my parents to pick up the largest bar, but suffice to say that never really went according to plan. This iconic chocolate bar has been featured in many films and television shows, always during travel, and nowadays has made it’s way into a Christmas gift or Toblerone mini’s.
Of late, it’s rare that I have a bar of this delicious nougat-ty chocolate on hand, so when I do I try to think of creative ways to take my usual desserts and make them into something incredible. These cookies are just one example.
You can find Toblerone via Amazon!
For those that know me, know that I actually don’t enjoy baking that much. I only every bake cakes for my loved ones, but cookies are a whole different thing. The smell of fresh cookies, and the feeling of eating a warm, and chewy cookie is possibly one of the best experiences in the world.
This recipe will make you 20 large cookies, but you can absolutely go for a larger or smaller size.
Top Tips for the BEST cookie
There are a few tricks to getting the perfect cookie. Make sure you start with putting the butter and egg out to reach room temperature. This is really important to give you perfectly soft cookies that spread nicely. Another key – the baking soda. From a lot of failed and funny experiments I learnt that the baking soda in the recipe helps the cookie spread, turn lightly crispy on the outside. Of course, it also goes without saying always use fresh ingredients and do your best to match the quantities.
In this recipe I use a little over 1/2 teaspoon of coarse salt, and use flaky sea salt to top each cookie. If you don’t want to top the cookies, or don’t have sea salt, you can go ahead and use 1 whole teaspoon of salt in the recipe instead.
Also for the record, 2 cups of Toblerone will require a large 360g bar.
Cooking is all about the chemistry and is a lot more forgiving an activity, while Baking is much more of an exact science. Try to stick to the quantities as close as possible to ensure you get the same outcome for the cookie. If your egg or butter isn’t at room temperature, your cookies won’t spread as much. Too much baking soda will cause the cookie to cook and crisp much faster. It’s a process, and even though the taste will be AMAZING the look will differ.
Hit the link below to see me make these extra delicious and decadent cookies!
Here is my recipe
Toblerone Cookies
Equipment
- Oven
- Stand Mixer
- baking tray
- Spatula
Ingredients
- 312 g plain flour
- 225 g unsalted butter at room temperature
- ¾ cup packed brown sugar roughly 150g
- ½ cup white sugar roughly 100g
- 1 egg at rom temperature
- 1 tbsp. vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp sea salt flakes if you don't have sea salt flakes, use 1 tsp of salt in total
- 2 cups Toblerone, chopped into chocolate chip sized pieces some extra for topping
Instructions
- Pre heat the oven to 190 ° Celsius and line 2 baking trays with baking paper
- In a mixing bowl combine flour, baking soda, and ½ tsp of salt (or 1 tsp if you are not using sea salt flakes) using a whisk to remove any lumps
- In a stand mixer (or mixing bowl), mix the butter and sugars until creamy and light. This should take 2 minutes using the paddle attachment of the stand mixer. If using a hand mixer or wooden spoon, beat well until creamy.
- To the butter and sugar, add the egg and vanilla extract and mix through well. Periodically scrape down the sides of the bowl for a smooth batter.
- Slowly add the flour, ⅓cup at a time to the wet ingredient mixture. Gently mix until just combined.
- Add the chopped Toblerone (2 cups worth) to the batter and mix through using a spatula or wooden spoon. Save the remaining chocolate pieces for later.
- Use an ice cream scoop, tablespoon or your hands to roll out the cookie balls. This batter should make 20 even sized cookies.
- Gently press down the cookie balls on the baking tray about an inch apart, and top each with remaining chopped Toblerone and sea salt
- Place cookies in the oven for 10 – 15 minutes or until golden brown and spread, depending on your oven and how you like your cookies. For soft and chewy cookies remove them as soon as they turn golden brown. For well done cookies, leave them for another 5 minutes to really crisp.
- Remove cookies from the oven and set tray aside. After 5 minutes use a spatula to transfer cookies onto a cooling rack. This will ensure the base crisps a little and the cookie exterior hardens up before serving
