Enjoy a Menage a Trois…Cookie {Recipe}

A sexy cookie recipe shared by the lovely Dede Wilson, contributor extraordinaire to Bon Appetit Magazine, specializing in desserts.

“In the early 80s I was obsessed with all of Maida Heatter’s recipes. She had adapted a recipe from cookies she had tasted at the Soho Charcuterie and even from just the description (not even a photo) I knew I had to try them. They were very chocolatey, with very little flour – almost truffle-like – and featured the crunch of walnuts and pecans. I figured, why not get rid of the nuts and add more chocolate. And while I was at it, I figured why not use white, milk and dark chocolate. The cookies were a huge hit at the bakery where I was working, but we needed a name. We had a bawdy group of employees and given that there were three types of chocolate in the cookie the name Menage a Trois was thought of pretty quickly. Went over well with the customers too. And now I’ve been making these cookies for 26 years. Unlike most recipes, which I like to tweak now and then, this one has stood the test of time.”

Menage a Trois Cookies

Ingredients:

1/4 cup all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

6 ounces semisweet chocolate, finely chopped (such as Valrhona Equitoriale 55% or Callebaut)

2 ounces unsweetened chocolate, finely chopped (such as Valrhona, Callebaut or Scharffen Berger 99%)

6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into tablespoons-sized pieces

3/4 cup sugar

2 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

2 cups semisweet or bittersweet chocolate chunks (1/2-inch size. I recommend Valrhona Equitoriale 55%, Caraque 56%, or Manjara 64%; or Scharffen Berger or Callebaut semisweet)

3/4 cup milk chocolate chunks (1/2-inch size. I recommend Valrhona Jivara or Callebaut)

3/4 cup white chocolate chunks (1/2-inch size. I recommend Valrhona Ivoire or Callebaut)

1. Position racks in lower third and upper third of oven. Preheat oven to 350 degrees F. Line 2 half-sheet pans with parchment paper.

2. Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.

3. Melt semisweet (not more than 55% cacao) and unsweetened chocolates together with butter in top of double boiler or microwave. Stir occasionally until smooth. Cool slightly to a warm room temperature.

4. Place sugar, eggs and vanilla in mixer’s bowl and beat on high-speed using balloon whip attachment. Beat until light and fluffy, approximately 2 to 5 minutes. Gently fold in the chocolate/butter mixture until no chocolate streaks remain. Fold the flour mixture into the batter until just combined.

5. Toss all of the chocolate chunks together in a bowl and remove about one-quarter of them and reserve. Fold the larger portion of the chocolate chunks into the batter. Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Take reserved chocolate chunks and press at least one of each type onto each cookie top, so that they will show off the white/milk/dark chocolate trio when baked.

6. Bake for about 10 minutes or until tops look and feel dry but the insides are still soft and creamy. The edges will be slightly firmer than the rest of the cookies. They firm up tremendously upon cooling; do not over bake. Place pans on racks to cool cookies for 1 minute, then slide parchments directly to racks for cookies to cool completely. Make sure these cookies stay flat while cooling. They are delicate while warm.

Lifespan: 2 days at room temperature in airtight container in single layers separated by waxed (or parchment) paper

Good Cookie Tip: These are delicate. Make sure to store them in single layers and keep the layers flat! They will keep longer than 2 days, but the texture will be less creamy and become more crumbly.

Yield: 28 cookies

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