Double chocolate Toblerone cookies

Growing up, Toblerone chocolate bars were one of my favorite treats.  I have this picture of myself, maybe around 5 years old - standing with my family at an airport, looking rather glum, and clutching a Toblerone chocolate bar while glaring at the camera.  I assume it was given to me to try to get me to smile and cooperate; it didn't seem to be working that well in the picture but maybe I needed to open the chocolate bar and eat it for its magic to work.  Because then and now, I do love a Toblerone!
Thinking back, I had more than one favorite when it came to chocolate.  Besides Toblerone, there were Cadbury bars as well as Smarties (the chocolate kind that came in a cardboard tube), which I've incidentally also incorporated into cookies in the past.   Even as a kid, I was a serious chocoholic.  While my tastes have changed a little bit as I got older, old favorites like Toblerone will always have a special place in my heart.
So when I saw a recipe in a British baking magazine for double chocolate Toblerone cookies, I was eager to make a batch!  Surprisingly, the recipe actually called for dark chocolate Toblerone.  Growing up, it was only milk chocolate but now there's dark and even white chocolate Toblerone to choose from.  While I actually do prefer dark chocolate these days, it's still the classic milk chocolate Toblerone that I stick with - it's the one that conjures up a happy nostalgic reaction whenever I take a bite.  

Since the milk chocolate version is what I have on hand, that's the kind I used for this cookie recipe.  The end result is likely a slightly sweeter cookie than intended but I tried to go a little light on the added sugar and all in all, it turned out well.
These cookies are sweet and moist, with a little chewiness to them.  Melted dark chocolate add the first layer of chocolate and chopped pieces of Toblerone stirred into the cookie batter give them texture with its bits of honey and almond nougat.  Half a Toblerone triangle goes on top so everyone knows what these cookies are all about.  
What fun to incorporate one of your favorite childhood chocolate bars into a delectable cookie!  I'm happy I stumbled upon this fun recipe.  

These cookies have me thinking of both Halloween and the holiday season/cookie baking season coming up!


These double chocolate Toblerone cookies are easy to make; you can use a bowl and spoon to do the mixing but I found the stand mixer got the job done quickly.  You'll need to chill the dough for just about half an hour for it to firm up and then you can bake the cookies.
Shape the dough into heaping tablespoon balls, gently press down on each to flatten slightly, and then place half a Toblerone triangle on top before popping the tray into the oven.  The Toblerone on top of the cookie holds its shape during baking.
Let the cookies cool, then place them on a plate and dig in.  Share, if you're willing.

Recipe:

Double Chocolate Toblerone Cookies 
Adapted from The Best of British Baking magazine (a version of recipe also printed in Olive magazine)

- Makes 16 cookies - 

2 (3.5 oz.) Toblerone chocolate bars (original recipe calls for the dark chocolate variety; I used the classic milk chocolate Toblerone bars)
3 1/2 oz. semisweet chocolate, chopped
1 cup all-purpose flour 
1 teaspoon baking powder
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar (I subtracted about a tablespoon of sugar since I was using milk chocolate bars)
1 extra-large egg, lightly beaten 
1 teaspoon vanilla extract
6 tablespoons almond meal 
1 tablespoon whole milk

Break 8 triangles off of one Toblerone and cut each of them in half so you have 16 triangles; place them in the fridge to chill.  Chop all remaining Toblerone into small chunks.

In a bowl set over just simmering water (or in the microwave), melt the chocolate.  Set aside to cool.  In a small bowl, whisk together the flour, baking powder, and salt.  

In the bowl of a stand mixer (or you can do it by hand using a bowl and wooden spoon), beat the butter and sugar together until pale and light.  Mix in the beaten egg and vanilla.  Pour in the melted chocolate and mix until smooth.  Add the flour mixture, followed by the almond meal, chopped Toblerone chunks, and milk, mixing well to combine.  Cover dough with plastic wrap and chill in the refrigerator until firm, about 30 minutes. 

Preheat oven to 350 degrees.  Line baking sheet with parchment paper or silicon baking mat.  Scoop a heaping tablespoon of dough into your hand and shape it into a rough ball.  Place on to the baking sheet, continuing with remaining dough, spacing the dough balls about 2 inches apart.  Lightly press down on each dough ball, then place a small triangle of Toblerone on each.  Bake for about 12 minutes, or until cookies are firm on top but not crisp.  Let cool a few minutes on the baking sheet, then transfer cookies to a cooling rack to cool to room temperature. 




2 comments:

  1. These cookies look heavenly! I love the moist crumb and the easy preparation too. Have a wonderful weekend, Monica!

    ReplyDelete
  2. Loving that bite shot so moist and chewy. Believe it or not never heard of Toblerone until we moved to Asia. Just love that delectable toffee crunch. We don't think the magic happens until the bars is opened either. LOL

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