Shortbread Toblerone Cookies

Simply put, these cookies are basic shortbread with chunks of Toblerone chocolate on top or mixed in to the dough. What these cookies really are though, are the most tasty, most idiot-proof, and most instantly popular cookies in the entire world. It's pretty much a proven fact - tests have been conducted; stats have been compiled. 

In the Rance family, these cookies also mark the holiday season. First popularized at the Rance family Christmas brunch (or as we like to call it: the day we get to eat Judy's Strata - see recipe here!!), these cookies quickly became a go-to recipe for holiday parties, presents, and pleasant nights in, curled up watching Love Actually.

If there is one recipe from this food blog that you try - it has to be this one. These cookies are so buttery soft and delicious and so easy to make that you really have no excuse not to at least try them. We also concluded, while baking this afternoon, how unfortunate it is that all of you lovely readers wouldn't be able to smell the cookies baking... because it's really one of the best parts. Bake them and smell it for yourselves!! And as if you need anymore reason as to why you should bake these cookies...

The cookies are complied of basically two star ingredients.... Butter and Toblerone.

Need we really say more?

THE RECIPE 

(Sidenote: this recipe is technically "doubled", so if you want less cookies feel free to halve it... but once you realize how quickly these cookies disappear you'll know why the so-called "double" batch is our "standard" batch).

1 1/2 cups icing sugar
1 1/2 cups corn starch
2 cups flour
1 1/2 cups unsalted butter
Toblerone (you know that saying, "less is more"? That does not apply to this recipe at all).

1. It's best if you let your butter sit out at room temperature for a few hours before you bake the cookies. Once the butter is soft, cream the butter in a large bowl.
2. Sift icing sugar, corn starch and flour into the butter and continue to cream until all the ingredients are incorporated.
3. Form your dough into a large ball (this isn't necessary but will make it easier).
4. Roll dough into approximately 1-inch balls and place on parchment paper lined cookie trays.
5. Chop the Toblerone into bite-sized pieces - ours are between the size of a pea and a grape (Feel free to ignore our weird size reference - we really struggled with it). Press Toblerone pieces into the balls of dough, flattening the cookie slightly.
6. Bake in 325 degree oven for 20-25 mins, until golden brown around edges.

If you want to try something a little different, we also like to chop the Toblerone more finely and mix it into the dough rather than having a piece on top. This recipe is also great with chocolate chips and can be used to make cut-out cookies (which, as a further sidenote, are delicious dipped in melted chocolate).

Disclaimer: Allow cookies to cool before consuming. Through many failed attempts, we've finally learned that no matter how desperately you want to eat them fresh out of the oven, hot chocolate will always burn.

Disclaimer #2: Eat with caution. These cookies are addictive and it is easy to eat an entire batch in one sitting. To stop yourself, refer to how much butter is actually in them again.

Happy Eating!

Caroline and Jo