I made these cookies in a bid to use up the Christmas chocolate. I always buy way too much!
I’m so delighted with how they came out. Big chunky triple choc cookies using miniature milk, plain and white Toblerones. When you make yours and take a bite you will want to marry them. Dip them in milk for extra happiness.
Makes 20 cookies
200g mini Toblerones – mix of milk, dark and white snapped into pieces
120g butter – softened
120g caster sugar
120g light brown sugar
1 large egg – beaten
1 teaspoon vanilla extract
220g plain flour
1 teaspoon baking powder
Half teaspoon bicarbonate soda
2 tablespoons cocoa powder
Pre heat oven to 200c / 180c fan
Line 3 baking trays. For best results cook each tray separately in the centre of oven so you can keep re-lining the same tray if you wish.
Beat together your butter and sugars until light and fluffy in a large mixing bowl.
Beat in your beaten egg bit by bit and then your vanilla.
In another large bowl sift your flour, baking powder , bicarb and cocoa. Gently fold into your butter mixture along with your snapped up mini Toblerone pieces.
When you have a doughy mixture divide in half, roll into two balls and cling film. Pop in the fridge for around half hour to an hour.
Split the dough between your 3 trays and roll into golf ball sized mounds. Pop in the centre of the oven for approx 10 minutes. The cookies will spread so space at least 2 inches apart.
Allow to cool for a few minutes on the tray as they’ll still be cooking a little when they come out the oven. Best not to overcook them as they won’t be so gooey and delicious.
Transfer onto a wire baking rack.