Can I interest you in the best cookie I’ve ever made, ever?
They’re 100% whole wheat, and buttery, and made with chunks of Toblerone instead of chocolate chips. Ohhhhh yes, they are amazing! My Dad declared them the best cookies he’s ever had, and everyone was surprised to discover they were whole wheat.
They came to be after my fabulous foodie friend Lisa posted on facebook that she’d made “Toblerone Chip Cookies” for a party the boyfriend and I couldn’t get to because I was performing that night. So when I made dinner for the boyfriend and I the next night, we definitely needed to try these out.
I took my regular, “house” chocolate chip cookie recipe from the amazing Kim Boyce, and just subbed in the same weight of chopped Toblerone pieces for the chocolate chips. Easy peasy and best cookies ever.
Seriously, you’ve got to give these a go. I’d also love to try these with other favourite chocolate bars! What amazing combinations can we create?
Ohhh! I have to tell you about my new-to-me discovery! If you scoop out the dough into balls with an ice cream scoop, pop them on a cookie sheet, then refrigerate the batter for 30 minutes, you get nicer cookies. I’m going to be doing this all the time.
Toblerone Chunk Cookies
Adapted from the fabulous Good to the Grain: Baking with Whole-Grain Flours, makes about 48 cookies.
- 3 c. whole wheat flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. kosher or sea salt
- 2 sticks (8 oz.) cold butter, cut into 1/2″ chunks
- 2 c. raw sugar
- 2 eggs
- 2 tsp. vanilla extract
- 8 oz. Toblerone, chopped into chunks
Preheat oven to 350F. Prepare two baking sheets with butter, a Silpat, or parchment.
Sift dry ingredients together in a large bowl.
In a stand mixer with the paddle attachment, combine butter and sugars on low until just combined. Add the eggs, one at a time until incorporated and add vanilla. Add flour mixture, and continue on low speed until just mixed, about 30 seconds. Add Toblerone chunks and mix until they are evenly distributed throughout the dough.
Take the bowl out of the stand mixer, and use your hands to smush it all together. It will go from crumbly to cookie dough quite quickly.
Using an ice cream scoop, scoop balls of dough (about 1-2 Tbsp. in size) onto the prepared baking sheets. Pop the baking sheets into the fridge for 30 minutes.
Bake for 8 minutes, rotate the baking sheets, and bake for another 8 minutes. Either repeat with the remaining dough, or roll into plastic-wrapped logs and freeze for later, keeping in mind that the cookies are best eaten warm, straight out of the oven.
Marvel at your delicious creations and share them with people you love!