Description

Delight in these rich and indulgent Toblerone Triple Chocolate Cookies, packed with a luscious blend of Toblerone chunks, semisweet, and white chocolate chips. Perfectly soft in the middle with slightly crisp edges, these cookies are an irresistible treat for chocolate lovers and an excellent choice for baking during the holidays or any time you crave a decadent dessert.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
¾ cup granulated sugar
¾ cup brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Chocolate Mix-ins

1 cup chopped Toblerone chocolate
½ cup semisweet chocolate chips
½ cup white chocolate chips

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring there are no lumps and ingredients are evenly distributed.
Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
Fold in Chocolates: Carefully fold in the chopped Toblerone chocolate, semisweet chocolate chips, and white chocolate chips to distribute the chocolates evenly throughout the dough.
Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to give room for spreading.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain slightly soft for a chewy texture.
Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely and avoid breaking.

Notes

For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
Using dark chocolate Toblerone can enhance the richness and depth of chocolate flavor.
These cookies freeze well; store dough balls or baked cookies in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg