MENAGE A TROIS (THE CHOCOLATE CHOCOLATE CHOCOLATE COOKIE)

Menage a Trois (The Chocolate Chocolate Chocolate Cookie) image

Take a bite of this cookie and go to Chocoholic Heaven. They will melt in your mouth in ways that you never thought possible for a cookie. Be aware that they only keep for a few days, and that they tend to be very fragile. Also, they can be somewhat finnicky to make; do not be dismayed if they do not come out right the first time. Good quality chocolate, proper oven technique, and parchment paper are all very important. And yes, the flour: chocolate ratio is correct - that is what gives it its texture (and makes it so expensive). From "A Field Guide to Chocolate Chip Cookies" by Dede Wilson.

Provided by @MakeItYours

Number Of Ingredients 12

Previous Next

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces semisweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chunks (1/2 inch pieces)
3/4 cup milk chocolate pieces (1/2 inch pieces)
3/4 cup white chocolate chunks (1/2 inch pieces)

Steps:

Preheat oven to 350°F Line 2 cookie sheets with parchment paper (highly recommended - do not omit).
Whisk flour, baking powder, and salt together in a small bowl.
Melt chopped semi-sweet and unsweetened chocolates with the butter in a medium-sized sauce pan over low heat. Stir until smooth, then let it cool slightly.
In a large bowl with an electric mixer, beat sugar, eggs, and vanilla together on high speed until light and fluffy (2-5 minutes).
Gently fold in the chocolate-butter mixture until no chocolate streaks remain. Fold flour mixture into the batter until just combined.
Toss all the chocolate chunks together in a bowl; set aside about one-quarter of them. Fold the larger portion of the chunks into the batter.
Drop the dough by generously rounded tablespoon 2 inches apart on the prepared cookie sheets.
Take the reserved chocolate chunks and press at least one of each type on top of each cookie.
Bake until the tops look and feel dry but the insides are still soft and creamy (about 10 minutes). DO NOT OVERBAKE - they will firm up upon cooling.
Place the sheets on cooling racks for a minute or so, then slide the parchment paper with the cookies onto the racks so that they can cool completely.
Make sure that the cookies stay flat and unstacked while cooling. Give them lots of time to cool before you move them. They are very delicate. Store and handle them with care or they will fall all to pieces (you are obligated to eat any broken cookie on the spot).
Take a bite of this cookie and go to Chocoholic Heaven. They will melt in your mouth in ways that you never thought possible for a cookie. Be aware that they only keep for a few days, and that they tend to be very fragile. Also, they can be somewhat finnicky to make; do not be dismayed if they do not come out right the first time. Good quality chocolate, proper oven technique, and parchment paper are all very important. And yes, the flour: chocolate ratio is correct - that is what gives it its texture (and makes it so expensive).