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 last night 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 will include Toblerone chocolate (of course), almonds, and honey.