Say hello to the best chocolate cookies-Toblerone Chocolate Chip Cookie Recipe. It is for You…and You. And me. Really for all of us, the chocolate cookie lovers.
Hello my dear readers,
If you are looking for the ultimate crowd pleasing chocolate chip cookies with Toblerone, this is IT! It is your recipe when you are looking to escape into the chocolate reality. So how can I describe this recipe?
DESCRIPTION OF TOBLERONE CHOCOLATE CHIP COOKIE RECIPE
- Soft
- Chocolaty
- Irresistible
Or to make in sentence – Love at first taste. And you know what it means? Means you have to make it as soon as possible or as soon as you buy all ingredients needed by following the list we called…
SHOPPING LIST FOR CHOCOLATE COOKIES
- butter
- white sugar
- brown sugar
- eggs
- flour (all purpose and cake)
- mini chocolate chips
- Mint Lindt chocolate
- semi-sweet chocolate cookies (chopped)
- hazelnuts
- pecans
- baking soda, powder
- corn starch
- vanilla extract
Equipment Needed
-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)
-mixing bowl
-glass or plastic bowl for dry ingredients
-baking sheet (16 by 12 inches)
ACTION TIME
MAKING Toblerone Chocolate Chip Cookie Recipe
Ingredients
1 cup chilled unsalted butter (COLD BUTTER)
1/2 cup white sugar
1 cup dark brown sugar
2 large cold eggs
1 tsp vanilla
2 cups AP flour
1 cup cake flour
1/4 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 TBSP corn starch
3/4 cup mini chocolate chips
Lind Mint Chocolate, chopped ( I used 100 gr)
1 1/2 cups of Toblerone chocolate, chopped
3/4 cup toasted hazelnuts, chopped
1/2 cup pecans, chopped
Instructions for making chocolate cookies with Toblerone
First step is to add to the bowl all purpose flour, cake flour, salt, baking powder, baking soda and corn starch.
Stir until all dry ingredients are combined. Set aside.
Your next step is super important.
Cube 1 cup of chilled butter into 1″ pieces.
Put white and brown sugar in stand mixer bowl and mix until well combined.
Then add cold cubed butter and continue mixing for about 5 min.
Your next step is to add eggs, one at a time until well incorporated. (eggs are from the fridge, no room temperature)
Add 1 tsp vanilla and mix.
Then add flour mixture to batter mixture and mix until fully incorporated.
Add all chocolates, hazelnuts and pecans and mix by hand. (or by mixer on low speed)
Refrigerate cookie dough from 2 hrs to overnight (12 hrs).
Preheat oven to 375 F.
Using ice cream scoop, form cookie dough balls. (4oz)
Bake for 12 to 13 minutes.
How to Freeze Chocolate Chip Cookies
If you want to freeze the cookies the steps are following:
Using ice cream scoop, form cookie dough balls. (4oz)
Make each of them into round smooth ball.
Then individually wrap each cookie and place in a freezer safe bag.
Freeze for up to 3 months.
When baking frozen cookies, bake at 375 F for about 15 minutes or until golden color. (do not overbake)
Quick Note
Butter – use unsalted, cold butter. No room temperature butter for this recipe. Yes, you are using cold from the fridge butter.
Important: be sure you cut the butter into 1 inch cubes
Chocolate chips– I use mini chocolate chips but you can use the regular one (Guittard brand, Ghirardelli or your favorite brand)
Lindt Chocolate – I love, love Lindt chocolate. For this recipe I used about Mint Lindt chocolate. The amount is 100 gr.
Eggs – be sure you are using large, organic and COLD EGGS. (eggs from the fridge). Yes, for this recipe you don’t need to bring eggs to the room temperature.
Hazelnuts and Pecans – I love combo of hazelnuts and pecans with Toblerone chocolate. If you don’t like pecans just use hazelnuts.
Toblerone chocolate – you can buy the Toblerone 360g or Toblerone 100g. The best place to buy it Costco or Dollar store. In Dollar store you can find Toblerone 100g for $1.25
FINAL NOTE About Toblerone Chocolate Cookies
Six words: THE BEST CHOCOLATE COOKIES with TOBLERONE!
Please, be sure to share this recipe with whole world and your family!
Also, don’t forget to be kind to yourself. And give us much as you can.
Final Grade: A+++
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Toblerone Chocolate Chip Cookie Recipe
Love at first taste - Toblerone Chocolate Chip Cookie Recipe
Ingredients
- 1 cup chilled unsalted butter (COLD BUTTER)
- 1/2 cup white sugar
- 1 cup dark brown sugar
- 2 large cold eggs
- 1 tsp vanilla
- 2 cups AP flour
- 1 cup cake flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 TBSP corn starch
- 3/4 cup mini chocolate chips
- Lind Mint Chocolate, chopped ( I used 100 gr)
- 1 1/2 cups of Toblerone chocolate, chopped
- 3/4 cup toasted hazelnuts, chopped
- 1/2 cup pecans, chopped
Instructions
First step is to add to the bowl all purpose flour, cake flour, salt, baking powder, baking soda and corn starch.
Stir until all dry ingredients are combined. Set aside.
Your next step is super important.
Cube 1 cup of chilled butter into 1″ pieces.
Put white and brown sugar in stand mixer bowl and mix until well combined.
Then add cold cubed butter and continue mixing for about 5 min.
Your next step is to add eggs, one at a time until well incorporated. (eggs are from the fridge, no room temperature)
Add 1 tsp vanilla and mix.
Then add flour mixture to batter mixture and mix until fully incorporated.
Add all chocolates, hazelnuts and pecans and mix by hand. (or by mixer on low speed)
Refrigerate cookie dough from 2 hrs to overnight (12 hrs).
Preheat oven to 375 F.
Using ice cream scoop, form cookie dough balls. (4oz)
Bake for 12 to 13 minutes.
How to Freeze Chocolate Chip Cookies
If you want to freeze the cookies the steps are following:
Using ice cream scoop, form cookie dough balls. (4oz)
Make each of them into round smooth ball.
Then individually wrap each cookie and place in a freezer safe bag.
Freeze for up to 3 months.
When baking frozen cookies, bake at 375 F for about 15 minutes or until golden color. (do not overbake)
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