Soft, chewy cookies packed with generous chunks of White Chocolate Toblerone
I’ve got a little Monday treat for you today.
It’s been a funny sort of Monday, here in Hong Kong. The weather dipped over the weekend, and the Hong Kong Observatory recorded the lowest temperatures in 59 years. In some parts of the country it feel to a single, measly degree, and where we were we shivered in 3 degrees. It might not sound too low to everyone used to chilly winters, but when you’re living in an unheated building, designed entirely to take heat away, then 3 degrees feels really, really cold!
So cold in fact, that today the Hong Kong Education Department actually cancelled all classes for Primary school children. Too cold for school today. Stay home. Sadly they didn’t extend this good news to teachers, so this morning saw me dragging myself out from under the duvet and heading into work to an empty school. I have been shivering away, wishing I was huddled under a blanket with a cup of tea, all day!
There is, however, one thing that can make abandoning your duvet and slippers just a little bit better, and that’s cookies.
Chewy, soft, crinkly white chocolate Toblerone cookies to be precise. A perfect treat for a freezing Monday.
These cookies have all my essential elements of the perfect cookie. They have just the right amount of chewiness from the brown sugar, and the slight caramel undertone it brings. The bicarbonate of soda puffs them up in the oven, then allows them to gently rest into those impossible to resist cracks and crinkles. The chocolate to cookie ratio is high, white chocolate Toblerone in every bite.
I’ve left the Toblerone in big, generous chunks, roughly chopping it with a heavy knife. The textures in these cookies are just incredible. The chewy nougat from the Toblerone is perfect next to the soft, melt in the mouth, cookie. In contrast to the tender cookie is the bite of the white chocolate chunks. Delicious and incredibly more-ish, all 12 were gone in our house within a weekend.
You might want to make a double batch, these cookies won’t last long!
– Make sure you leave plenty of space for the cookies to spread on the baking tray.
– The key to soft-baked cookies is to take them out of the oven just before you think they look cooked. They’ll still look a little puffy and soft.
– Allow the cookies to cool a little on the baking tray before moving them onto the wire rack to cool. They’ll be very soft when they come out the oven.
– Toblerone lovers may also like my Toblerone Chocolate Cake.
- 110g butter, softened to room temperature
- 70g light brown sugar
- 100g caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 200g plain flour
- pinch salt
- 1¼ teaspoon bicarbonate of soda
- 100g white chocolate toblerone, roughly chopped into chunks
- Cream together the butter, light brown sugar, and caster sugar until light and fluffy.
- Add in the egg and the vanilla extract and beat to combine.
- Add the flour, salt and bicarbonate of soda and mix until the flour is well incorporated and you have a soft, sticky dough.
- Fold through the white chocolate toblerone chunks.
- Put into the fridge to chill for half an hour. Meanwhile, preheat the oven to 180C / 160C fan / 350F, and line a large baking tray with greaseproof paper.
- Divide the chilled cookie dough into 12 evenly sized amounts, and roll into balls. They should be around the size of golf balls. Arrange them onto the prepared baking sheet, allowing them plenty of room to spread. You may need to bake them in batches.
- Bake for about 10 minutes, until the cookies are just starting to brown around the edges. Take them out while they still look a little soft and undercooked. They will firm up as they cool.
- Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.