Growing up I wouldn’t eat very much chocolate because I didn’t think it tasted very good. Then I went on an LDS mission to Germany, and everything changed. I tasted German and Swiss chocolate. I have since become a chocolate lover—as long as it is German, Swiss, or Belgian chocolate. Moser Roth is my favorite brand, but it is near impossible to find unless you live near an Aldi or order it on Amazon here. The Milk Chocolate and Toffee Crunch Moser Roth flavors are stuff-your-suitcase-full-worthy (and yes, I did do that). I have ordered Moser Roth a few times since returning from Germany 10 years ago, and even in the summer it arrived in great condition. Lindt is my next favorite chocolate brand, then comes Ritter Sport, and Toblerone. If you haven’t tried these brands, I highly recommend it.
In Germany, I found the cookies tasted even better than I was used to in America. I thought it was just because they were using better chocolate. While that is the case, it is also because instead of using pre-made chocolate chips, they take the yummy German chocolate bars and hand chop them up.
I learned that cookies with chocolate bars rough cut up are the BEST! The reason for this is that you get little pieces and slivers of chocolate that melt into the cookie dough and then you have the larger pieces that soften but don’t fully melt—similar to chocolate chips.
I had the idea to try the Swiss Toblerone chocolate in cookies. I wasn’t sure how the nougat bits would taste or if they would melt or stay intact. After giving it a try, I was super glad I did. The little nougat pieces add the tiniest bit of crunch. They taste amazing!
I cooked the cookies a tad too long (for my preference) though. And although little milk made them super soft, I wanted to make the recipe again to be sure I got the cooking time just right. I did. Now I’m ready to share it with you.
I hope you enjoy these Toblerone Cookies as much as I did!
Makes 4 Dozen
Prep time 20 minutes
Bake Time 10 minutes
Ready in 1 hour
Preheat oven to 350 degrees F
Cream together white sugar, butter, and brown sugar. Beat in eggs one at a time. Dissolve baking soda into hot water stir into batter. Stir in vanilla and salt.
Spoon flour into a measuring cup to avoid packing it down and adding to much. Pour in 1 cup at a time and stir well in mixer. Stir in Toblerone bars chopped into small pieces.
Roll dough into walnut sized balls, place on cookie sheet (12 total per sheet).
Bake for 9-15 minutes, depending on altitude and oven type (gas or electric). At nine minutes begin checking the cookies. For super soft cookies, take them out around 10 minutes when they look puffy but not brown on the edges. Let them sit on cookie sheet for 1-2 minutes; then move them to a rack to cool.
They will turn out looking like this and will be very soft and a tiny bit doughy:
For a more done and crisp cookie, bake for about 14 minutes or until they barely have light brown edges all the way around each one. Let them sit on cookie sheet for 1-2 minutes then move them to a rack to cool.
They will end up looking like this:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla (I always use Mexican vanilla extract—it’s seriously the best!),
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
4 Cups Toblerone bar chopped (6- 3.52 oz bars or 600grams)
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 4 Cups Toblerone bar chopped (6- 3.52 oz bars or 600grams)
- Preheat oven to 350 degrees F
- Cream together white sugar, butter, and brown sugar. Beat in eggs one at a time. Dissolve baking soda into hot water stir into batter. Stir in vanilla and salt.
- Spoon floor into a measuring cup (this avoids it from being too packed and having too much flour). Pour in 1 cup at a time and stir well. Stir in Toberlone bars chopped into small pieces.
- Roll dough into walnut sized balls, place on cookie sheet (12 total per sheet).
- Bake for 9-14 minutes depending on altitude and wether you have a gas or electric oven. At nine minutes begin checking the cookies. Take them out when puffy but not brown for a super-soft cookie. For a more crisp cookie take them out as soon as they have light brown-barely brown edges all the way around each one. Let them sit on cookie sheet for 1-2 minutes then move them to a rack to cool.