Description
Toblerone triple chocolate cookies are rich, indulgent, and loaded with chunks of creamy Toblerone, milk chocolate, and dark chocolate. With crisp edges and soft, fudgy centers, these bakery-style cookies are a dream for chocolate lovers and perfect for gifting, dessert trays, or anytime you need a sweet treat.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Mix-Ins
- 1 cup chopped Toblerone chocolate
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes to achieve the perfect texture for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to add a delicious aroma and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components before mixing into the wet ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolates: Gently fold in the chopped Toblerone chocolate, milk chocolate chips, and dark chocolate chips to distribute chocolate chunks evenly throughout the dough.
- Scoop Dough: Using a cookie scoop or heaping tablespoons, place dough portions spaced about 2 inches apart on the prepared baking sheets to allow room for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft, which ensures a chewy and fudgy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- Chill the dough for 30 minutes before baking to make thicker cookies.
- Add a few extra chunks of Toblerone on top before baking for a more bakery-style appearance.
- These cookies freeze well, either baked or as dough, making them great for advance preparation.
