COOKIE WEEK: Double Chocolate Almond Toblerone

with chopped nougat and candied almonds.

Baker’s Notes:

Fudgy double-chocolate; chopped candy bar

Toffee crunch almonds

Hi Bakers!

Why is it only airports and Christmas time that I ever associate with Toblerone? You can spot the extra large, triangular prism from the duty-free shop a mile away. Perhaps they just aren’t as popular here in Northern California, except for the holidays. 

This might have been the first time I’ve ever bought a Toblerone of my own. Sure I’ve eaten plenty, but mainly as gifts or stocking stuffers. As I was browsing the seasonal aisle of my grocery store, that iconic yellow packaging with its honey and chocolate-covered almond nougat was just begging to be made into a cookie.

We are essentially replacing the chocolate chips of a double-chocolate cookie with a chopped-up candy bar. How good does that sound?! I doubled-down on the crunchy by candying sliced almonds in butter and brown sugar that get both mixed in the dough and scattered on top. Make extra nuts; they are utterly addictive!

The texture is more like a regular chocolate chip cookie rather than a gooey brownie cookie. Think crisp around the edges with a tender center and added crunch from the almonds.