TRIPLE CHOCOLATE COOKIES
Makes: 4 dozen cookies
If you don’t want to make all four dozen at once, roll the leftover dough into logs and freeze. Then, remove the dough from the freezer, slice off a few pieces and bake them for a nice warm treat. 3 oz (85 g) dark chocolate (64 per cent cocoa) 8 oz (226 g) dark chocolate (55 per cent cocoa) 4 tbsp (60 mL) unsalted butter 2 large eggs, at room temperature 3⁄4 cup (185 mL) plus 1 tbsp granulated sugar 1 tsp (5 mL) chilled espresso coffee 1/2 tsp (2 mL) pure vanilla extract 3⁄4 cup (185 mL) plus 1 tbsp (15 mL) all-purpose flour 1 tsp (5 mL) baking powder 1⁄4 tsp (1 mL) kosher or sea salt 4 oz (113 g) dark chocolate chips 4 oz (113 g) coarsely chopped white chocolate 4 cups (1 L) chopped walnuts 3⁄4 cup (185 mL) icing sugar ( for dusting)
1. Have ready a stainless steel bowl that fits over a medium saucepan. Fill the saucepan one quarter with water and bring to a simmer on medium heat. Place the 64 per cent and 55 per cent dark chocolates and the butter in the bowl and set it over the water, stirring until the ingredients are melted together. Remove from the heat and set aside.
2. Place the eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and process at high speed until light and fluffy, 8 to 10 minutes. Using a spatula, fold in the espresso and vanilla. Fold the egg mixture into the warm chocolate mixture.
3. In a small bowl, combine the flour, baking powder and salt with the chocolate chips, white chocolate and walnuts. Add to the chocolate-egg mixture and mix by hand until just combined. Refrigerate the dough until firm enough to handle, about 1 hour.
4. Lightly dust a clean work surface with the icing sugar. Divide the dough into 4 equal parts and, using your hands, roll each piece into a log 12 inches (30 cm) long and about one and a half inches in diameter. Roll each log in the icing sugar to prevent it from sticking. Set the logs on a plate and refrigerate, uncovered, until firm, about 30 minutes.
5. Preheat the oven to 325 F (160 F). Line a baking tray with parchment paper. Using a sharp knife, cut each log into 12 to 14 equal slices and place them, cut side down, on the lined baking tray. Place the first baking tray on a second one so the cookies bake evenly and the bottoms do not burn. Bake for 10 minutes, until the edges of the cookies are just set and the centres are still soft. Do not over bake.
6. Transfer the cookies to a wire rack to cool slightly, but serve warm. Leftovers will keep in an airtight container at room temperature for 2 to 3 days.