If there’s one thing that is quintessentially North American it’s the soft, chewy texture of cookies. While I was waiting for my flight in Montreal I stopped in at the duty free and bought a small roll of Toblerones and what better way to present them than in a cookie with some dark chocolate! Not only that but it allowed something tasty for the hour of “goûter” or more frequently in this house the apéritif!
Chewy Toblerone Cookies
Ingredients
- 170 g dark chocolate
- 50 g toblerone
- 115 g butter unsalted
- 150 g sugar
- 1 egg
- 1/2 pkg vanilla sugar ***
- 140 g flour
- 1/2 tsp baking soda or levure chimique
- 1/4 tsp salt
Instructions
- Heat the oven to 190°C or 375°F.
- Chop dark chocolate and Toblerone and set aside.
- Cream together butter and sugar. Once it's nice and light add the egg and combine before stirring in the vanilla sugar.
- Add the remaining dry ingredients to the wet ingredients and just before it all comes together add the chocolate. Do not overmix.
- Form the dough into small rounds and place on the cookie sheet with room to spread out as they flatten in the oven.
- Bake for 8-10 minutes. The centres should still be gooey.
- Allow them to firm up a minute or two on the pan before attempting to move them to a cooling rack.
- I like small cookies but you could certainly make 12 larger ones that would likely be extra gooey.**I tend to pre-portion and place several on parchment in the freezer until they firm up (so they don't freeze together) and then I throw them into a freezer bag or container until I'm ready to bake them that way I always have snacks at the ready. Place frozen cookies directly into a preheated oven for 9 or so minutes at your convenience! ***Note that you can also substitute 1 tsp vanilla extract for the vanilla sugar.
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