These soft and chewy Toblerone chocolate chip cookies are made with brown butter, brown sugar, and have pieces of almond, Toblerone, and chocolate in every bite! They come together in one bowl and are so delicious.
I'm always reminded of how delicious Toblerone's are during the holiday season. I had this recipe on the back of my mind since December and I'm finally sharing it today!
These are Toblerone chocolate chip cookies! They are soft and gooey in the middle, and crisp on the outside. They have chopped Toblerone and crunchy almonds in every bite.
They’re made with brown butter which enhances the brown sugar and adds a nutty aroma and flavour to the cookies.
For more cookie recipes, try Kinder Cookies, Small Batch Peanut Butter Cookies, and Maple Syrup Chocolate Chip Cookies.
Why this recipe works
Easy to make – These cookies come together in one bowl with simple ingredients.
Toblerone - Honey and nougat chocolate bar that pairs perfectly with the almond slivers!
Brown butter - This enhances the flavour of the cookies and is so dang good.
Ingredients Notes
Butter – I used unsalted. This will be melted and browned.
Brown sugar – I used dark brown sugar, but light brown sugar works as well.
Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate also works, but I think milk chocolate would be to sweet.
Egg – Remove 2 hours before baking.
Flour – All-purpose flour is used.
Toblerone - I used the regular one and I found it at my local grocery store! You can use any of your favourite chocolate bars.
Step by step instructions
Here is how to make and bake these toblerone chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. See details in recipe card on how to do this step-by-step. As it comes back down to room temperature, prep the rest of your ingredients.
Step 2 – Whisk in the butter and sugar. Whisk the browned and cooled butter, brown sugar, and white sugar until well combined.
Step 3 – Whisk in egg and vanilla. Mix in the egg and vanilla until smooth.
Step 4 – Add in dry ingredients. Toss in the flour, baking soda, and salt. Using a spatula, fold until a soft dough forms. Do not over-mix!
Step 5 – Mix in add-ins. Toss in the chocolate chips, almond pieces, and Toblerone.
Step 6 – Scoop and bake. Scoop 6 cookies onto a tray using a cookie scooper spaced out 2-3 inches each. Bake the cookies for 10-12 minutes or until the edges are a light golden brown.
Once out of the oven, sprinkle with flakey sea salt (optional but recommended), and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- Do not over-bake these cookies! They continue to bake as they cool on the baking tray so the middle should be soft when removing them from the oven!
FAQ
Can I double this recipe?
Yes you may. Just click the 2x option on the recipe card below. Be careful with the new measurements, I recommend using a gram scale to measure out the dry ingredients.
Do I have to add Toblerone?
No! Feel free to leave it out (and the chocolate chips) or substitute it for your favourite chocolate bar.
Storing and Freezing
Store the Toblerone chocolate chip cookies at room temperature in an air-tight container, like a ziplock bag, for up to 5 days.
Freeze the baked cookies in a freezer safe bag for up to 30 days. When ready, thaw for 1-2 hours before eating. Warm up in a microwave for a soft gooey cookie.
Check out these recipes
- Rhubarb Sour Cream Muffins
- Rhubarb Cinnamon Roll Cake
- Blueberry Oatmeal Sour Cream Streusel Muffins
- Coconut Chocolate Chip Cookies
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Toblerone Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted and browned
- 1/2 cup dark brown sugar
- 1 tbsp white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Toblerone chopped
- 1/3 cup semi-sweet chocolate chips
- 2 tbsp almonds chopped
Instructions
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).
- In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and white sugar. Then whisk in egg and vanilla.1/2 cup unsalted butter, 1/2 cup dark brown sugar, 1 egg, 1 tbsp vanilla
- Toss in the flour, baking soda, and salt. Using a spatula, gently fold until no dry streaks show.1 1/4 cups all-purpose flour, 1/4 tsp baking soda, 1/4 tsp salt
- Mix in the Toblerone, almonds, and chocolate chips.1/3 cup Toblerone, 1/3 cup semi-sweet chocolate chips, 2 tbsp almonds
- Preheat the oven to 350°F and place parchment paper on a baking tray.
- Using a cookie scooper, scoop 6 cookies on the baking tray.
- Bake for 10-12 minutes or until the edges are a light golden brown. Remove from oven and sprinkle with flakey sea salt (optional, but recommended).
- Enjoy!
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