Ménage à Trois Cookies

Back in April when I was supposed to be studying for my final exam, I was perusing other baking blogs. Natasha’s post about soft batch chocolate chip cookies over at Butter Baking caught my attention. I haven’t added a recipe to my chocolate chip cookies section in over a year. The situation must be remedied! I added the recipe to my to-bake list and finally got around to baking a batch a bit past midnight. Natasha’s cookies had those oozing chocolate chunks that were so tempting, but since I took my pictures hours later once the sun was up my chocolate had set by then. Wanting a variety of flavours, I remembered the Ménage à Trois cookies of Félix & Norton, a Montreal-based cookie company. Now I do believe homemade is always best, but there is always an exception to the rule. And in this case, it’s Félix & Norton cookies. Their cookies melt in your mouth the moment you take a bite. They use good quality Belgian chocolates, while I resorted to white chocolate chips, mini dark chocolate chips, and Kisses milk chocolate chips: three different shapes as well as three cacao percentages. These sweet cookies puffed up as they baked in the oven. They are thick and chewy, and there is chocolate in every bite. I think I’ll add a sprinkling of sea salt on top of the cookies next time to balance out the sweetness of this cookie batter. Using good quality chocolate would make these cookies that much better.

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Bon appétit!

Recipe Source: Pinch of Yum via Butter Baking

Yields 24 cookies

Ingredients:
14 tablespoons unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup dark chocolate chips

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Instructions:
1) Preheat the oven to 350F.
2) Line 2 baking trays with parchment paper or silicone mats.
3) Put the butter in a glass dish and place it in the oven. Let half of the butter melt, then transfer the dish to a wire rack and let cool.
4) Pour the cooled butter into the bowl of a stand mixer fitted with the paddle attachment.
5) Add both sugars, beating until light and fluffy.
6) Add the eggs, one at a time, beating only until incorporated.
7) Add the vanilla.
8) Lower the speed and beat in the flour, baking soda and sea salt until just combined. The dough will come together in a ball, no more dough sticking to the sides of the bowl.
9) Mix in the chocolate chips.
10) Shape the dough into 24 balls.
11) Bake for 9 to 11 minutes, until the tops begin to brown.

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