1. Melt the butter and let cool down a bit. Chop the Toblerone and almonds coarsely and set aside. Chop some more almonds (and Toblerone) for the decoration if you like. Set aside.

2. Add the brown sugar and melted butter to a large bowl and mix until light and fluffy – takes about 2-3 minutes. Add the egg and vanilla extract and mix well. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped Toblerone and almonds and fold in. Place the dough in the fridge for at least 1 hour.

3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet – the cookies spread a lot. Add some more chopped Toblerone and almonds on top of the cookies (if you like) and bake for about 12 minutes. The edges of the cookies should be firm and slightly browned, but the centers should still be soft. Take out of the oven and let cool down on the baking sheet for 5 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.