Double Chocolate Toblerone Cookies

Supremely decadent double chocolate cookies that are crispy on the outside and wonderfully gooey in the middle. To kick it up a notch, these insanely delicious cookies are studded with puddles of melty Toblerone white chocolate that lends an almond-y, nougat-y quality to give you the BEST double chocolate cookies of all time!!!  

Double Chocolate Toblerone Cookies

Not going to lie, I’ve just made a fresh batch of these bad boys and am chomping down on them as we speak. Oh my god, these double chocolate cookies are just out of this world. Firstly, they smell incredible (if Yankee Candles sold candles that smelt like these, I would buy them by the cartons). Secondly, they are everything you want in a cookie – a wonderfully crisp exterior that hides the most incredible gooey half-baked centre. These cookies are chocolatey, fudgy and studded with chunks of delicious Toblerone white chocolate

Double Chocolate Toblerone Cookies

It took me a couple of tries to get this right as with regular white chocolate, it was delicious albeit missing a certain je ne sais quoi. I tried making it with pretzels but it just didn’t hit the spot. It all clicked when I was looking in my cupboards for things to add into the cookie and found a huge ass bar of Toblerone white chocolate. Turns out Toblerone’s distinct notes of honey and almond was exactly what I was looking for! It gave for a more complex flavour and after a few no-contact cookie delivery to my fellow taste-tasters, we unanimously agreed that Toblerone was the missing link!

Consider this a twist on the famed Levain Bakery double chocolate cookies – still thick, gooey, chocolatey and ridiculously delicious

Double Chocolate Toblerone Cookies

Top tips for the best double chocolate cookies of your life

  • Use cold butter – keeping it cold helps to create those air pockets for the gorgeously gooey middle. This is very very VERY important as it will affect the final texture of the cookie
  • Add corn starch – adds both thickness and tenderness to the cookie
  • Weight – 130g is the perfect weight for maximum crunch to ooey gooey half-baked centres. You can make them smaller but you’ll need to adjust the time as needed (and understand that the level of gooey-ness may be minimised)
  • Freeze the dough – freezing the dough before baking enhances the texture of the cookies and ensures that they don’t spread out too much 
  • Pre-heat the baking tray – baking on a hot tray keeps the bottom of the cookie crispy 

For emergency cookie cravings 

These cookies are best eaten when they’re fresh out of the oven (and have cooled for 20 minutes). If that means keeping all of the cookie dough balls in your freezer until you’re ready to bake them one by one, then DO IT. Nothing, and I mean nothing, beats freshly baked cookies. If you can’t finish all the cookies that you’ve baked then keep a few in the fridge. They’ll last for 1-2 days but just warm them up in the microwave for 10 seconds and they’ll be as good as new. 

If you reaalllyyy want to freeze the ready-baked cookies then make sure that they have completely cooled before putting them in a ziplock bag. When ready to eat, wrap them in a paper towel and microwave for about 15 seconds (the cookies will lose a bit of the crispy outside) or heat them up in the oven at 170°C for 10 minutes.

Double Chocolate Toblerone Cookies

For more cookie goodness, check out my recipe for the Ultimate Chocolate Chip Cookie x

Double Chocolate Toblerone Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.80 out of 5)
Serves: 12 Large Cookies

Supremely decadent double chocolate cookies that are crispy on the outside and wonderfully gooey in the middle. To kick it up notch, these insanely delicious cookies are studded with puddles of melty Toblerone white chocolate that lends an almond-y, nougat-y quality to give you the best double chocolate cookies of all time!!!


  • 230g cold salted butter, cubed
  • 120g white sugar
  • 160g light brown sugar
  • 450g Toblerone white chocolate (or regular white chocolate), cut into chunks
  • 230g self-raising flour
  • 170g plain flour
  • 30g corn starch
  • 70g cocoa powder
  • 1/4 teaspoon salt (plus more for sprinkling)
  • 1/4 tsp baking soda
  • 2 1/2 tsp baking powder
  • 2 large eggs
  • 1 egg yolk



Keep the cubed butter in the fridge while you weigh all out your ingredients. In a bowl, sift and combine the various flours, cocoa powder, baking soda, and salt and set aside. Sifting is really important here to remove any clumps of cocoa powder. Weigh out the rest of the ingredients and set them aside until ready to use.


Remove the butter from the fridge and add them into the bowl of a standing mixer. With the paddle attachment, beat the cold butter on low for 30 seconds to break it up a little. You can also do this with a hand-held whisk since no creaming is required.


Add in both sugars and mix it on low for 15 seconds. Scrape your bowl down with a spatula then mix for another 20 seconds (Note 1). By now, the sugar and butter will start to form little nuggets.


Add in the while chocolate chunks and mix on low for 20 seconds or until just combined. Add the dry ingredients to the mixture and mix on low until just combined, the texture will resemble wet sand.


Finally, pour in the beaten eggs and mix on low for another 20 seconds until the dough starts to come together (Note 2).


Weigh out each cookie, they should be about 130g each. This size is essential to retain the fudgy half-baked centre. If you want to make them into smaller cookies, do note that you would have to reduce the baking time (Note 3). Lightly compress the cookie dough (and I mean LIGHTLY! Do not squish and roll them between your palms) and set aside on a plate while you continue with the rest of the dough. A full recipe should get you 12 cookies.


Freeze the cookie dough for at least 90 minutes, they will be baked straight from the freezer. The cookie dough can be kept in the freezer for up to 12 months to satisfy your sporadic cookie cravings!


When ready to bake, preheat the oven to 180°C (Note 4). Leave your baking sheet (lined with parchment paper) in the oven to heat up as well. Place your cookie dough onto the hot baking sheet (Note 5) - be careful! The cookies will spread so ensure that dough balls are all very well spaced out, I’d recommend baking a maximum of 6 at a time.


Bake the cookies for 20 minutes. Remove them from the oven, sprinkle a little sea salt on top of each cookie, and leave them on the baking sheet to cool for at least 20 minutes. Best enjoyed while it’s slightly warm!


1. Do not cream the butter and sugar; you’re just looking to merely combine both ingredients.

2. This may seem weird but trust me! As the dough is very dense, adding the eggs last lets everything mix together more evenly without the risk of overworking the dough (you don’t want a tough cookie!).

3. For smaller cookies, I recommend weighing out 110g dough balls and baking them for 13 minutes. You should get 14 cookies. If you make these cookies any smaller smaller, you would not get the fudgy half-baked centre as intended (i.e. I really don't recommend shrinking them).

4. If using a fan-assisted oven, set the temperature to 180°C. If using a conventional oven, set it to 190°C.

5. Heating up your baking sheet ensures that the bottom of your cookie gets nice and crispy.

You Might Also Like

No Comments

Leave a Reply