Christmas is all about family, and thus my creation for the Great Blogger Cookie Swap 2012, is inspired by an old Westerman tale.
This is hands-down my favorite chocolate-chip cookie.
It's even better than that Neiman Marcus hoax recipe.
In the 1980s, my parents packed up my brother and me, at the ages of 7 and 9, to move halfway around the world. We lived in a hotel until our housing arrangements were finalized, and in those few weeks, were allowed to indulge in the ‘freebies’ that came with it. Like Swiss chocolate Toblerone bars, my brother’s favorite bedtime snack.
Toblerone Circa 1987.
Over 25 years ago chocolate like this was a luxury, but today it can be found in stores throughout our nation and the world. And while all of Toblerone’s chocolates are still manufactured in Switzerland, the company itself is owned by Kraft Foods. The taste is the same as it’s always been – rich Swiss milk chocolate with honey and almond nougat.
This is the standard chocolate chip cookie’s rich cousin. Using chopped Toblerone (or high-quality Swiss chocolate of choice) adds a certain luxe quality to these cookies, and chopped salted almonds the addictive balance of salty and sweet. Be sure to use almond extract in place of the vanilla.
Cookie-making in action. These are SO easy to make. Thank god. Complicated cookie recipes during the holidays put me over the edge.
This past weekend our family gathered for the kids to see Santa and I served these cookies, as well as the other fabulous goodies I received from Great Blogger Cookie Swap 2012. (Be sure to check out Candy’s peanut butter cookies with chocolate chunks, Asura’s Earl grey tea shortbreads, and Allison’s mint chocolate chip cookies. Thank you, ladies!).
Nowadays, long gone are the days luxuriating in bed, Toblerone bar in hand. Our families’ lives are very full right now – of pitter-pattering feet, whirlwind jobs, individual pursuits, love and lots of opportunity. But it’s Christmas – and cookies like these – that brings back good memories and serves as a reminder of the child within all of us.
Swiss Chocolate Salty Almond Cookies (Toblerone Cookies!)
3 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
4 3.52 oz milk chocolate Toblerone bars, chopped into chunks
1 cup roasted salted almonds, coarsely chopped
Whisk together flour, baking soda, baking powder, and salt in a bowl. In a large bowl, using a mixer, beat butter and sugars on medium-high until light and fluffy. Reduce speed to medium-low and beat in eggs, one at a time, followed by the almond extract. Mix in flour mixture just until incorporated; fold in chocolate chunks and almonds.
Chill dough in the refrigerator for at least an hour. Preheat over to 350 degrees. Scoop 1 Tbsp balls of dough on to sheet, three inches apart. Bake until edges are golden brown, about 8-10 minutes. Let cool on sheets for 5 minutes. Transfer cookies to a wire rack and let cool. Enjoy!
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