Updated: Apr 6, 2020
It's not all that often that you find me in the kitchen, and even rarer that I'll be in there baking. But I didn't have any plans this afternoon and had an aching sweet tooth. Enter Toblerone cookies.
These are gooey, buttery, sugary goodness in all the wrong ways, but hey what else are Saturday afternoons for!?
Here's what you'll need.
165g unsalted butter
230g plain flour
180g brown sugar
120g white sugar
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
1 small bar of Toblerone
Sieve the flour into a mixing bowl and add the bicarbonate of soda and salt. Set this to one side.
Add both the brown and white sugar to a large mixing bowl, making sure any chunks are broken up. Add the butter and work with a spoon until mixed.
Whisk in each egg one at a time. Then add and stir in the vanilla extract.
Add the dry ingredients from the other bowl and stir until fully mixed.
Chop the Toblerone into small pieces and stir in.
Chill the cookie mixture in the fridge for at least an hour.
When ready, preheat the oven to 180°C (355°F).
Using a large spoon or ice cream scoop, scoop the cookie dough onto baking trays pre-covered with baking paper. (The mixture should make around 10 cookies. Make sure to leave a few inches space between each cookie otherwise they'll merge into each other in the oven).
Bake for 10 - 12 minutes (no longer or you'll lose that lovely gooey centre!)
After baking, leave to cool on a wire rack for 20 mins, then tuck in!
They can be stored in an airtight container and kept for 3 days (if you can resist eating them for that long!)