Toblerone Chocolate Chip Cookie Recipe
Love at first taste - Toblerone Chocolate Chip Cookie Recipe
Ingredients
- 1 cup chilled unsalted butter (COLD BUTTER)
- 1/2 cup white sugar
- 1 cup dark brown sugar
- 2 large cold eggs
- 1 tsp vanilla
- 2 cups AP flour
- 1 cup cake flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 TBSP corn starch
- 3/4 cup mini chocolate chips
- Lind Mint Chocolate, chopped ( I used 100 gr)
- 1 1/2 cups of Toblerone chocolate, chopped
- 3/4 cup toasted hazelnuts, chopped
- 1/2 cup pecans, chopped
Instructions
First step is to add to the bowl all purpose flour, cake flour, salt, baking powder, baking soda and corn starch.
Stir until all dry ingredients are combined. Set aside.
Your next step is super important.
Cube 1 cup of chilled butter into 1″ pieces.
Put white and brown sugar in stand mixer bowl and mix until well combined.
Then add cold cubed butter and continue mixing for about 5 min.
Your next step is to add eggs, one at a time until well incorporated. (eggs are from the fridge, no room temperature)
Add 1 tsp vanilla and mix.
Then add flour mixture to batter mixture and mix until fully incorporated.
Add all chocolates, hazelnuts and pecans and mix by hand. (or by mixer on low speed)
Refrigerate cookie dough from 2 hrs to overnight (12 hrs).
Preheat oven to 375 F.
Using ice cream scoop, form cookie dough balls. (4oz)
Bake for 12 to 13 minutes.
How to Freeze Chocolate Chip Cookies
If you want to freeze the cookies the steps are following:
Using ice cream scoop, form cookie dough balls. (4oz)
Make each of them into round smooth ball.
Then individually wrap each cookie and place in a freezer safe bag.
Freeze for up to 3 months.
When baking frozen cookies, bake at 375 F for about 15 minutes or until golden color. (do not overbake)