TOBLERONE Chocolate Chunk Cookies

Name: TOBLERONE Chocolate Chunk Cookies
Prep time: 30 min
Total time: 105 min
Yield: 40
Ingredients: 3 cups flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 cup butter, softened; ¾ cup brown sugar; ½ cup granulated sugar; 2 eggs; 1 tsp. vanilla; 4 bars TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, coarsely chopped; 2 cups walnuts

You have to try our favorite rich and thick chocolate chunk cookies that will remind you of a famous bakery cookie. But ours are even better since they're homemade!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 40 servings, 1/2 cookie each.

Ingredient list

3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
4 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, coarsely chopped
2 cups chopped walnuts

Directions

Heat oven to 350°F.

Combine flour, baking powder and baking soda; set aside.

Beat butter in large bowl with mixer until creamy. Add sugars; mix well.

Add eggs and vanilla; beat just until blended. Gradually stir in flour mixture, then chocolate and nuts.

Spray a 1/4-cup dry measuring cup with cooking spray. Use to measure dough into rounded mounds before placing them, 2 inches apart, on parchment-covered baking sheets. (Do not roll the dough into balls.)

Refrigerate 1 hour.

Bake cookies 12 to 15 min. or until lightly browned. (Do not overbake.) Let cookies stand on baking sheets 1 min. Transfer cookies to wire racks; cool completely.

Cut cookies in half before serving.

Recipe Tips

Important Note
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.
Using Unsalted Butter
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.
Variation
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.
Make Ahead
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.