Chocolate Cubed.

There's something to be said about chocolate. But triple chocolate? That leaves me speechless. We need to invent some new words or something.

Supercalafra-delicious. Expialid-ohyeah.

That works, but it's still lacking somehow. They're just stupid delicious people. Trust me.

Funny how the English language tends to fall flat like that sometimes. It just fails to describe what you actually feel. It's times like that I just stand there with my mouth hanging open. All the better to shove cookies into it my dear. Or I just gesture wildly with my hands while making tortured squealing noises.

I mean you're not going to refer to the fall colours as pretty. That just doesn't cut it. You're not going to bite into a fresh juicy peach and call it tasty. It's not even close. You're not going to inhale a lungful of summer breeze scented with heat and wildflowers then say it's good. You get the picture.

Chocolate cubed. Delicious to the power of three. So it's ok to eat them three at a time right?











Triple Chocolate Cookies
Makes about 3 dozen cookies.

Source: Adapted from Annie's Eats' Ultimate Triple Chocolate Cookies.

11 ounces semi sweet chocolate, chopped
6 tbsp unsalted butter
3 eggs
1 cup granulated sugar
1 1/2 cup flour
1 tsp baking powder
1 cup milk chocolate chunks
1 cup white chocolate chunks









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In a double boiler or a heatproof bowl set over simmering water melt the chocolate and butter slowly. In another bowl with an electric mixer beat the eggs and sugar until they're thick then stir in the chocolate mixture. In a small bowl whisk together the flour and baking powder then add it to the chocolate mixture and combine. Fold in both the chocolate chunks with a spatula.

Divide the dough onto 2 large sheets of plastic wrap and form it into 2 logs both 9 inches long. Refrigerate the dough for at least 1 hour or overnight if you'd prefer.

Preheat the oven to 375 degrees and position a rack in the center. Line your baking sheets with parchment paper and set then aside.

Once it's firm enough unwrap the dough and slice off the cookies each a 1/2 inch thick. Bake them for 10 – 12 minutes until the tops are shiny and the insides are soft. Transfer them to a cooling rack and enjoy!