Let’s do something crazy. Well, not crazy but definitely something delicious. I think I should start over… Let’s do something crazy delicious! That’s much better! ;)) How about some delicious cookies? Can I get you some? Maybe some Toblerone Chocolate Cookies? Sounds good, right?!
You probably all know Toblerone – that delicious but weirdly shaped chocolate from Switzerland, right? Awesome stuff! I love it! Now imagine that chocolate in combination with a cookie. For me, that sounds even better… ;)
I am a lot into cookies lately – they are easy to prepare and done in no time mostly. You can also store them longer than a regular cake (most of the time). This means you can prepare cookies once a week and are ready if someone is coming over for a coffee and some small talk. No need to bake a cake if your friends or family announced their appearance. Cookies are always welcome! ;P
Well… from now on you will get much more cookie recipes here on this blog! I decided to turn all regular boring Fridays into “Cookie Fridays”! Good idea, right?! Oh, yes! ;) So get your ingredients ready – from today on you will get a new cookie recipe each Friday (with some exceptions probably). Also, probably not for all eternity, but at least for quite some time I guess. I have a lot of ideas for cookies I want to try and show you… classic American cookies and some more experimental stuff I guess. So be warned!
T.G.I.C.F. – Thank God it’s Cookie Friday!
INGREDIENTS / ZUTATEN
(18-20 cookies)
1 1⁄3 cups (180g) all-purpose flour
1 tsp. baking powder
1 tbsp. cocoa powder*
1⁄2 tsp. salt
1/2 cup (110g) butter, at room temperature
1⁄2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 tsp. vanilla extract*
1 large egg
7 oz. (200g) toblerone chocolate*, chopped
1.8 oz. (50g) semi-sweet chocolate*, chopped
1/3 cup (40g) almond brittle*
(18-20 cookies)
180g Mehl (Type 405)
1 TL Backpulver
1 EL Kakaopulver*
1⁄2 TL Salz
110g weiche Butter
100g brauner Zucker
50g Zucker
1 TL Vanille Extrakt*
1 Ei (L)
200g Toblerone (Vollmilch)*, gehackt
50g Zartbitterschokolade*, gehackt
40g Mandelkrokant*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Prepare two baking sheets with baking parchment and set aside. Mix flour, baking soda, cocoa powder, and salt until well combined. Set aside.
2. In a large bowl mix butter and sugars on high speed until light and fluffy. Add vanilla extract and the egg and mix until well combined. Add the flour mixture and mix until just combined – do not overmix. Next, add the chopped Toblerone, chocolate, and almond brittle and fold in.
3. Scoop small amounts of dough on the prepared baking sheets with enough space in between and bake for about 10-12 minutes (one baking sheet at a time) – the edges of the cookies should start to brown slightly. Take them out of the oven and let it cool down a bit on the baking sheet. Transfer to a cooling rack and let cool down completely. Store in an airtight container.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Das Mehl mit Backpulver, Kakao und Salz vermischen und zur Seite stellen.
2. In einer großen Schüssel die Butter mit den beiden Zuckersorten auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Vanille Extrakt und Ei zugeben und gut verrühren. Den Mehlmix zugeben und nur kurz verrühren. Die gehackte Toblerone, Schokolade und das Mandelkrokant zugeben und unterheben.
3. Kleine Mengen Teig auf die vorbereiteten Bleche setzen – jeweils mit genug Platz dazwischen, weil die Cookies auseinanderlaufen. Die Bleche nacheinander für etwa 10-12 Minuten backen – die Ränder der Cookies sollten leicht goldbraun geworden sein. Aus dem Ofen nehmen und auf dem Backblech etwas abkühlen lassen. Auf einem Kuchengitter dann komplett abkühlen lassen. In einem luftdichten Behälter aufbewahren.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Toblerone Chocolate Cookies
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 20 1x
- Category: Cookies
- Method: -
- Cuisine: Switzerland
- Diet: Vegetarian
Description
Mix two tasty things and you get something even better! Toblerone Chocolate and cookies – the combination is simply delicious!
Ingredients
1 1⁄3 cups (180g) all-purpose flour
1 tsp. baking powder
1 tbsp. cocoa powder*
1⁄2 tsp. salt
1/2 cup (110g) butter, at room temperature
1⁄2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 tsp. vanilla extract*
1 large egg
7 oz. (200g) toblerone chocolate*, chopped
1.8 oz. (50g) semi-sweet chocolate*, chopped
1/3 cup (40g) almond brittle*
Instructions
1. Preheat the oven to 350˚F (180°C). Prepare two baking sheets with baking parchment and set aside. Mix flour, baking soda, cocoa powder, and salt until well combined. Set aside.
2. In a large bowl mix butter and sugars on high speed until light and fluffy. Add vanilla extract and the egg and mix until well combined. Add the flour mixture and mix until just combined – do not overmix. Next, add the chopped Toblerone, chocolate, and almond brittle and fold in.
3. Scoop small amounts of dough on the prepared baking sheets with enough space in between and bake for about 10-12 minutes (one baking sheet at a time) – the edges of the cookies should start to brown slightly. Take them out of the oven and let it cool down a bit on the baking sheet. Transfer to a cooling rack and let cool down completely. Store in an airtight container.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
Ein Traum! Die sehen wunderbar weich aus und auf Toblerone stehe ich sowieso.
Liebe Grüße,
Daniela
Danke! Mit Toblerone kann eigentlich nicht viel schief gehen ;))
LG
Marc
Geilo! Cookie-Friday bin ich dabei :D
Kannst gerne mal ein Rezept beisteuern, wenn Du magst :))