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
Scale
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
