Mix two delicious things and you get something even better! Toblerone Chocolate in a cookie – so good!
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
1. Preheat the oven to 350˚F (175°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. 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 10-12 minutes (one baking sheet at a time) – the edges of the cookies should start to brown slightly. Take out of the oven and let cool down a bit on the baking sheet. Transfer to a cooling rack and let cool down completely. Store in an airtight container.
Keywords: cookies, chocolate, Toblerone