A little while ago, my friend Gary asked me about doing a Toblerone cookie. Since then, I've been trying to think of a way to make these more than just standard chocolate cookies made with one particular brand of chocolate.
I thought about different methods for getting the chocolate into the recipe. Using shaved, chopped, or even melted chocolate would work, but what could I do that would really speak to the nature of the key ingredient? What could I do to make these chocolate cookies Toblerone chocolate cookies?
I couldn't come up with any solid ideas, so I decided to pull together ingredients and brainstorm. And there was the answer--right in front of me--printed on the triangular tube: "Swiss Milk Chocolate with Honey and Almond Nougat."
Aha! What makes this particular kind of chocolate unique--aside from it's great taste--are the sweet, nutty, crunchy, chewy bits of nougat studded throughout.
And so I found my answer: This recipe includes Toblerone chocolate (of course), almonds, and honey.
Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Toblerone (Chocolate, Almond, and Honey) Cookies.)
1 stick butter
1/4 cup honey
1 tablespoon vanilla
|1 3/4 cups finely ground oatmeal
1 1/2 cups roughly chopped almonds
1 14-oz Toblerone bar: 1/2 shaved, 1/2 chopped
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown around the edges. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.