The only difference is that I used the massive Toblerone my sister- in law had given me. It also added texture to the cookies because of the pieces of nuts in the bar.
- 4 Tbsp of unsalted butter
- 230g of Toblerone
- 1/2 cup of granulated white sugar
- 2 large eggs (I used size 7)
- 2 tsp of pure vanilla
- 1 1/2 cup of all- purpose flour
- 1/4 tsp of salt
- 1/2 of baking powder
- 1 cup of icing sugar
In a heatproof bowl, place over a saucepan of simmering water, melt the chocolate and butter. Remove from the heat and let cool to room temperature.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the eggs and sugar until thick, pale and fluffy (about 3 to 5 minutes). Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
In a separate bowl whisk together the flour, salt and baking powder. Add the dry ingredients to the chocolate mixture stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (I left mine overnight).
When ready, preheat the oven to 325 F or 165 C and place the rack in the centre of the oven. Line two baking sheets with parchment paper.
Place the icing sugar in a shallow bowl. Roll the chilled dough into 2.5cm balls and roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar covered balls on the prepared baking sheet, spacing about 5 cm apart.
Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centres are still soft.
The ones on the last pic are tiny ones I have made for my son. Needless to say they were enjoyed by many, including my niece and nephew.
Happy Baking everyone :)