Toblerone Triple Chocolate Cookies Recipe
If you have a serious sweet tooth and love the rich harmony of chocolate in every bite, you are absolutely going to adore the Toblerone Triple Chocolate Cookies Recipe. These cookies bring together creamy white chocolate, smooth milk chocolate, and deep dark chocolate all nestled inside a soft, slightly chewy dough that’s bursting with flavor. There’s something truly magical about how these three types of Toblerone meld together, creating a sophisticated yet sinfully delicious cookie experience. Whether you’re baking for a party, a cozy night in, or just to satisfy a craving, this recipe will quickly become your new favorite indulgence to share and savor.
Ingredients You’ll Need
Gathering the ingredients is delightfully simple, yet each one plays an essential role in creating the perfect balance of taste, texture, and that beautiful chocolatey color you expect from triple chocolate cookies. From creamy butter to aromatic extracts and, of course, the star ingredient – Toblerone in its tri-fold glory – this list sets the stage for cookie perfection.
- 110 g butter, at room temperature: Helps create a soft, fudgy texture and rich taste.
- 100 g light brown sugar: Adds moisture and caramel-like sweetness to deepen the flavor.
- 60 g caster sugar: Provides sweetness and helps with the slight crispness on cookie edges.
- 1 large egg: Binds ingredients while tenderizing the cookie dough for a pleasant chew.
- ½ tsp vanilla extract: Enhances overall flavor with warm, familiar aromatics.
- ½ tsp almond extract: Introduces a subtle nutty undertone that complements the chocolate beautifully.
- 150 g plain flour: The cookie’s structure, making sure everything holds together nicely.
- 75 g cocoa powder: Deepens the chocolate flavor and gives that inviting dark hue.
- ½ tsp bicarbonate of soda: A gentle leavening agent for lightness without puffing.
- ½ tsp baking powder: Works alongside bicarbonate for perfect rise and texture.
- ½ tsp salt: Balances sweetness and enhances the chocolate notes.
- 300 g Toblerone (mix of white, milk, and dark), chopped: The superstar ingredient that delivers the iconic Toblerone flavor in chunky, melty bits.
How to Make Toblerone Triple Chocolate Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by beating your softened butter together with the light brown and caster sugars until the mixture is luxuriously smooth and creamy. This step is crucial because it incorporates air that leads to a tender cookie crumb. Next, add the egg, vanilla extract, and almond extract, mixing thoroughly until the batter is silky and homogeneous. The extracts are what give the cookies a gentle warmth and complexity that’s truly unforgettable.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. This ensures a smooth blend of leavening agents and evenly distributes the cocoa powder for consistent color and flavor. Gradually fold this dry mixture into your wet ingredients, being careful not to overmix. The dough should come together just right—thick and ready to hold those divine chocolate bits.
Step 3: Add Toblerone
Now for the most fun part! Fold in your chopped Toblerone pieces—this mix of white, milk, and dark chocolate creates the triple chocolate effect that makes this recipe so special. Each bite will surprise you with melty patches of Toblerone’s honey and almond crunch, elevating these cookies beyond the ordinary.
Step 4: Shape and Chill
Roll the dough into evenly sized balls and arrange them on a parchment-lined baking tray. Pop them into the freezer for at least one hour. Chilling the dough helps the cookies maintain their shape during baking and intensifies the flavors. Trust me, this step is worth the wait!
Step 5: Bake the Cookies
When it’s time to bake, space out 2 to 3 dough balls per tray since these cookies spread into delightfully large, rich rounds. Bake at your preferred oven temperature for about 15 minutes. The edges should be set with a slight crisp while the centers stay gooey and luscious — that’s cookie heaven. After baking, let the cookies rest on the tray for 15 minutes so they finish firming up just right.
How to Serve Toblerone Triple Chocolate Cookies Recipe
Garnishes
If you want to add a little flair, sprinkle some flaky sea salt on top just before baking to offset the sweetness with a subtle savory pop. Alternatively, a light dusting of cocoa powder or powdered sugar after baking can make these cookies look as decadent as they taste.
Side Dishes
Pair your Toblerone Triple Chocolate Cookies with a glass of cold milk or a mug of rich coffee or hot chocolate for a comforting treat. The creamy beverages contrast perfectly with the intense chocolate flavors, making each bite feel even more indulgent.
Creative Ways to Present
For a festive touch, nestle the cookies inside a decorative tin layered with parchment paper. They also work beautifully as a homemade gift packaged with a colorful ribbon. For a party, serve alongside a bowl of ice cream or fruit compote to balance richness with fresh notes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Toblerone Triple Chocolate Cookies Recipe in an airtight container at room temperature for up to 5 days. This preserves their soft, chewy texture and keeps those delightful bits of Toblerone melty and fresh.
Freezing
You can freeze the shaped dough balls before baking for up to 3 months—just thaw in the fridge before baking as instructed. Alternatively, fully baked cookies can be frozen and then thawed at room temperature for a quick sweet fix anytime.
Reheating
Reheat cookies in a warm oven at 150°C (300°F) for about 5 minutes to restore that just-baked softness and to let the chocolate chunks melt slightly again. Avoid microwaving as it can make the cookies too soft or overly chewy.
FAQs
Can I substitute Toblerone with other chocolates?
While Toblerone’s unique combination of honey and almonds is part of what makes this recipe special, you can experiment with your favorite chocolates. Just try to use a mix of white, milk, and dark chocolates to maintain that triple chocolate effect.
Why do I need to freeze the cookie dough?
Freezing helps the dough maintain its shape and prevents excessive spreading during baking. It also enhances the flavors as the dough rests, resulting in a more complex cookie taste.
Can I make these cookies gluten-free?
Absolutely! Substitute the plain flour with a gluten-free all-purpose blend, and ensure your cocoa powder and baking powders are gluten-free as well to enjoy these cookies without worry.
How large should the cookie dough balls be?
Aim for roughly walnut-sized portions to allow them to spread into nicely sized cookies that are large but manageable. Using a cookie scoop helps keep sizes consistent.
What is the best way to chop Toblerone for these cookies?
Use a sharp knife and cut into a mix of small chunks and larger pieces to get pockets of melty chocolate and crunchy almond clusters throughout the cookies. Avoid finely grating so the texture remains interesting.
Final Thoughts
If you’re looking for a cookie that takes your chocolate craving to new heights, you simply must try the Toblerone Triple Chocolate Cookies Recipe. It’s an unbeatable combination of rich flavors, luscious textures, and the joyful surprise of Toblerone’s honey-almond signature. Once you make these, I bet they’ll become your go-to cookie to bake again and again, whether for yourself or to impress your friends with something utterly delicious.
Print
Toblerone Triple Chocolate Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 large cookies 1x
Description
Indulge in these decadent Toblerone Triple Chocolate Cookies featuring a rich blend of white, milk, and dark Toblerone chocolate chunks folded into a smooth cocoa-infused dough. These large, soft-baked cookies combine buttery richness with a gooey chocolate center for the ultimate chocolate lover’s treat.
Ingredients
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
Add-ins
- 300 g Toblerone (mix of white, milk, and dark), chopped
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the room temperature butter, light brown sugar, and caster sugar until smooth and fluffy. Add the egg, vanilla extract, and almond extract to the mixture, then mix until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Carefully fold these dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the dough.
- Add Toblerone: Fold the chopped Toblerone pieces (a mix of white, milk, and dark chocolates) evenly into the cookie dough, ensuring the chunks are distributed throughout.
- Shape and Chill: Divide the dough into portions and roll each portion into a ball. Place the cookie dough balls on a baking tray lined with parchment paper. Freeze the dough balls for at least 1 hour to firm up and help maintain their shape during baking.
- Bake the Cookies: Preheat your oven and place 2–3 cookie dough balls on a baking tray, as these cookies are large and spread a little during baking. Bake the cookies for 15 minutes, aiming for a gooey center with slightly crisp edges.
- Final Touch: Remove the cookies from the oven and allow them to cool on the baking tray for 15 minutes. This resting time helps the cookies set for optimal texture before serving.
Notes
- Freezing the dough is crucial to prevent the cookies from spreading too much while baking.
- Using a mix of white, milk, and dark Toblerone creates a complex chocolate flavor profile.
- For even gooier centers, slightly underbake and let the residual heat finish the cooking as the cookies cool.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
