TOBLERONE Chocolate Chunk Cookies

This recipe makes delicious, thick chocolate chunk cookies. Note that the dough will not look the same as the dough for typical chocolate chip cookies.  For best results, do not overmix the dough when stirring in the flour mixture, chocolate and nuts.

If you choose to use unsalted butter, we recommend adding 1-1/2 tsp. salt to the flour mixture before stirring it into the beaten sugar mixture. 

If you want more chocolate to show on top of the baked cookies, stir just 3/4 of the chopped chocolate into the cookie dough before measuring out the dough into mounds as directed. After the cookie dough is placed on the prepared baking sheet, top the dough mounds evenly with the remaining chocolate, gently pressing the chocolate pieces into the dough mounds before baking the cookies as directed. 

The dough mounds can be refrigerated up to 24 hours before placing them on the prepared baking sheets and baking them as directed. Just store the dough mounds in a tightly covered container in the refrigerator until ready to bake.