If you’re as impatient as I am, you won’t be thrilled to hear that the dough for these Toblerone cookies must be chilled overnight. In the baking world, cookies are akin to instant gratification. However, this baker is here to tell you that some things are worth the wait, so stash the dough in the back of your refrigerator and try your hardest to resist sneaking spoonfuls before the waiting time is up.
A blend of all-purpose flour and bread flour keeps these cookies incredibly tender and chewy (so does a teaspoon of cornstarch). Aging the dough gives the cookies noticeable depth of flavor; there’s no way to miss the Toblerone, brown sugar, or vanilla. In this instance, cookie delay is sweetly rewarding.
2/3 cup flour
2/3 cup bread flour
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
6 Tbsp brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 large egg
2 3.25-ounce Toblerone bars, chopped
Whisk together flour, bread flour, cornstarch, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add vanilla and egg; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in Toblerone. Transfer dough to an airtight container and refrigerate for at least 12 hours, or up to 3 days.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 10 minutes, until golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 40 cookies
Calories – 75 (per cookie)
Carbs – 9