It is the height of summer around these parts but really couldn’t feel anything less like that as I sit in my back room after a long day of being me, enjoying the balmy 19°C weather. How ever will we manage with all this heat? Despite Canada’s reputation for being a cold country, in my neck of the woods the climate is more continental and therefore, we have extreme seasonal temperatures…which equals hot summers and cold winters. I guess this year we missed the memo.
This summer though, I made it to Paris. In Paris it reached a high of 33°C during our stay but you can bet that didn’t deter me from getting the best hot chocolate in the city on that very day! Rich, smooth, and exceptionally decadent was the notorious Chocolat Africain from Angelina. That combined with their exceptional lemon tart was worth the price of some of my accommodations, but it was worth it! Not only was I in Paris but I was also in Amsterdam, Bergen, Copenhagen, Edinburgh, Glasgow, and Manchester. I can’t even really believe it but that was my life for 6 weeks and man was it good. It wasn’t really much of a “foodie” trip due to the restraints of my budget but it didn’t matter. At least I tried the hot chocolate!
And yes, I was too busy drinking the hot chocolate to get a picture!
Coming back to normal life was a little difficult after spending so much time completely spoiled by all the wonderful experiences travelling has to offer, but I did not miss getting back to baking. Within my week back I made 3 batches of scones, cookies, cheesecake brownies, and a couple tubs of ice cream. I didn’t eat them all all on my own though I promise, that’s what family and friends are for. And up until today I hadn’t been re-united with these exceptional triple chocolate cookies. Not the type of dessert I’d typically reach for in summer weather but I don’t need much convincing to whip up a batch of these bad boys. So soft, decadent, chocolately and just generally amazing, serve them up with some cold milk and you’ve successfully increased your happiness tenfold.
Triple Chocolate Cookies
Makes ~3 dozen cookies
- 1 c butter, room temperature
- 1 1/3 c white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 c flour
- 2/3 c cocoa powder
- 1 1/2 c assorted chocolate chunks
- In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy (approximately 3 minutes), scraping down the sides as needed.
- Add the egg and vanilla to the stand mixer and beat until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
- On low speed, pour the flour mixture into the butter mixture and mix until fully combined.
- Detached the bowl from the stand mixer and using a spatula or wooden spoon, fold in the chocolate chunks.
- Cover the cookie dough with plastic wrap and allow to chill in the fridge for at least 2 hrs.
- Within the last 20 minutes of chilling time, set your oven to 325°F. As the oven is heating, line cookie sheets with parchment paper and roll balls of dough by the tablespoon, placing them about 2 inches apart on the cookie sheets. *
- Bake the cookies for 8-10 minutes, rotating the pans halfway through cooking time. The cookies are done when the edges are crisp but the middle is still a bit soft. Do not over bake.
- Cool the cookies for 30 minutes before serving. Enjoy 🙂
*Cookies can be baked immediately after mixing the dough but will result in a flatter cookie.