Hey friends, I hope you’re doing well. These are strange and uncertain times we’re living in right now. I know I alternate between feeling panicked, overwhelmed, anxious, and weirdly calm….and sometimes I feel all of those things at once. It honestly feels so surreal most days. As though we’re living within a strange dystopian movie, and nobody knows how or when it will end. I feel absurdly blessed by our farm, and the fact that I get to continue working there, spending my days in our apple orchard where the blossoms are just waiting to burst forth. That’s the thing about nature…it always moves forward.

I hope you’re staying safe wherever you are. And if you have the ingredients to spare, I hope you can spend some time baking. It’s good for the soul…especially when there is chocolate involved. And please remember that this too will pass. The trees will bloom again, and may we savour our lives and routines that much more when this is all over.

Now onto a lighter topic….these cookies. Triple chocolate cookies. We have cocoa powder (like, a lot of cocoa powder!), dark chocolate chips (feel free to swap in milk chocolate if you prefer!), and white chocolate. These cookies are loaded, and pack quite a bunch of sweetness. As always, I love adding a little flakey salt on top to balance things out a little, but it’s not a requirement.

Also I must note that this recipe is from my sister, Jordyn! She’s too lazy for a blog (hahaha….her words, not mine), so I sometimes steal her recipes to share, because they’re just so darn good. She makes a lot of sourdough (as you can see by her instagram), so I’m hoping to film a tutorial with her on that one day soon!

triple chocolate cookies

recipe: @jordyn.bakes (my sister!)
yields: about 18 cookies

ingredients

1 cup softened butter (or margarine)

1 cup (200 g) granulated sugar

3/4 cup (150 g) packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon of salt

1 1/4 (125 g) cups unsweetened cocoa powder

1 3/4 (219 g) cups all-purpose flour

1 cup (170 g) white chocolate chunks (we usually cut up white chocolate wafers or a chunk of callebaut)

1 cup (170 g) chocolate chips or chunks (I like semi or bittersweet, but milk chocolate would be fun too!)

to make the cookies

Preheat oven to 350 degrees F. Line two baking sheets with parchment or a silicone baking mat (I usually use my silpat mats), and set aside.

In a large bowl, cream together the butter, brown sugar and granulated sugar for 3-5 minutes on medium high, until the mixture has lightened in colour and is fluffy in texture. You may want to stop the mixer, and use a spatula to scrape down the sides of the bowl a few times as you mix.

Add the eggs, one at a time, and mix on medium high until fully incorporated. Add the vanilla extract, and mix on medium until incorporated.

In a separate large bowl, whisk the baking soda, salt, cocoa powder, and flour together. With the mixer on low, slowly add the dry ingredients into the wet. Stop mixing and scrape down the sides once or twice with the spatula as you go. Mix until just barely combined, it’s fine if a few streaks of flour remain. Add in the white chocolate and chocolate chips, and mix on low until just combined. Use a flour to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.

Scoop the cookies onto the prepared baking sheets, I find using my hands work best for these cookies. Gently press the tops down to flatten them a bit if you’re looking for a flat top.

Bake for 9-11 minutes. My general rule of thumb is that the middle should not quite look set when you remove them from the oven! Do one test cookie to check what your ideal bake time is if you’d like. Allow to cool for 5-10 minutes before transferring to a cooling rack. Store in an airtight container for 3-4 days, or freeze immediately and will keep for several months.

tip: check on the cookies when there’s about 3 minutes left. if they’re not flattening as much as desired, press them down gently with a solid metal flipper!

happy cookie baking!