Remember the cleaning project from yesterday? It’s coming along nicely, but I’ve run into a problem. How do I get rid of some books?
I could freecycle them, but do I really want an Ayn Rand reading, lock-picking, gun collecting freak dropping by the house? And why do I have these books? What to do, what to do.
I’ll figure it out. For now, here are some Dark Chocolate Toblerone Cookies. I baked these with dough that spent a good 24 hours in the refrigerator. The chill time made them nice and fat, though the slightly flatter ones I baked yesterday were very good too.
Dark chocolate Toblerone is not for everybody, but I like it lot because I’m part Swiss. Ha ha. The milk chocolate Toberlone bars are kind of sweet, but the dark chocolate ones worked perfectly and gave the cookies that little bit of chew I was looking for. It’s best when the cookies are completely cool, though. Otherwise the sticky bits are just annoying.
Toblerones worked great today, but you can stuff these cookies with whatever type chocolate you like– bittersweet chips, chopped chili infused chocolate, hazelnut. The dough recipe, which is adapted from Great Cookies: Secrets to Sensational Sweets and it will hold just about anything. I might try another batch with chunks of Oreos.
Dark Chocolate Toblerone Cookies
4 ounces bittersweet chocolate (114 grams)
1/2 cup all purpose flour (68 grams)
1 tablespoon Dutch process cocoa (5 grams)
1/2 teaspoon baking powder (2 ml)
1/8 teaspoon salt (pinch)
4 tablespoons unsalted butter, room temperature (58 grams)
6 tablespoons granulated sugar (72 grams)
1/4 cup packed dark brown sugar (55 grams)
1 large egg
1 tablespoon hot brewed coffee (or water)
3/4 teaspoon vanilla
3 ounces of chopped bittersweet chocolate
3.5 oz dark chocolate Toberlone, chopped into bits
Melt the chocolate in bowl set over barely simmering water or in microwave. Set aside and let it cool slightly. It should still be slightly warm when you use it.
Sift together the flour, cocoa and baking powder, stir in the salt; set aside.
Beat the butter with a mixer until creamy. Add the sugar and beat for 2- 3 minutes. Add the egg, mixing until blended and scraping bowl, then beat in coffee and warm melted chocolate. Add the flour mixture and stir until it’s mixed; gently stir in chocolate and Toblerone bits. Note: check the temperature of the dough before you stir in the chocolate chunks. If it’s warm, chill it before adding so that the chocolate won’t melt into the warm dough.
Chill dough for at least an hour. I think the cookies are best when made with dough that’s been chilled for a full day.
Preheat oven to 350 degrees F. Scoop dough up and shape into 1 ½ inch mounds. Set 3 inches apart on cookie sheets and bake on center rack for 10-12 minutes. Let cookies cool on the sheet for 2 minutes then transfer to a rack.
Makes about 22 cookies