1/2cupberry sugar (sometimes called fruit sugar or instant dissolving sugar)
1 1/2tspvanilla extract
1 3/4cupsall purpose flour
1/4tspkosher salt
3100g bars of Toblerone chocolate, broken into individual triangles
Instructions
Preheat the oven to 300F. Line a large baking sheet with parchment paper and set aside.
In the bowl of a stand mixer cream the butter and sugar on medium speed until light and fluffy. Add the vanilla and beat to combine. Scrape down the sides of the bowl with a rubber spatula.
Gradually add the flour and salt and mix on low speed until fully combined. Don't over mix. Remove the bowl from the mixer and use the rubber spatula to scrape the bottom of the bowl to make sure all the flour has been incorporated.
Scoop a heaping tablespoon of the dough into the palm of your hand. Using your other hand, flatten the dough into a disc between your palms. Pat around the edges if necessary to bring the dough together into a smooth disc. Press one piece of Toblerone into the centre of the disc and fold up the dough to tightly wrap around the Toblerone, almost enclosing it, but leaving a little of the Toblerone exposed. Pinch the dough to seal it so it doesn't unfold during baking. Place the cookie the prepared baking sheet. Repeat the cookie shaping process with remaining dough and Toblerone, placing assembled cookies about 1 1/2" apart on the cookie sheet.
Transfer the baking sheet to the oven and bake for 25-28 minutes, until dough is set and bottoms are very lightly golden. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack until completely cooled and chocolate is firm. Store in an airtight container in a cool place (or place in the fridge) for up to 2 weeks. Allow the cookies to come to room temperature before serving.