Toblerone & Dark chocolate Chunk Cookies are just as delicious as they sound. Crisp on the outside, and chewy in the middle. Full of milk chocolate, dark chocolate, and toffee I think these cookies are my new favourite.
This recipe makes 4 dozen. The dough freezes really well so you can bake as you need. The best kitchen hack is portioning the dough, and freezing it on a tray. Then popping the frozen cookie dough balls into a freezer safe bag to store for up to 3 months. Simply pop them out as you wish and afternoon snacks are a breeze.
Cookies for days, weeks, and months. Can it get better? I think not…
Sift the cake flour into a large bowl. Add the salt and the baking soda.
Using a stand mixer, combine the butter, shortening, and sugars. Mix on medium high for about 5 minutes until the batter has lightened in color and is nice a fluffy in texture.
Whisk the eggs and the vanilla together. Add the egg mixture to the butter in three additions. Mix well after each addition.
Add the flour in 3 additions mixing just until incorporated.
Add the chocolate pieces and mix on low just until stirred in.
Using an ice cream scoop with a spring loaded back, line the cookie tray evenly with the batter.
Cook in the middle rack of the oven for 11-12 minutes. Until the bottoms begin to brown. Remove from the oven and allow to rest on the tray for 1 minute before placing on a cooling rack.
adoptedtomato
