Ménage à Trois Cookies Recipe | Bakepedia

Ménage à Trois Cookies

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ménage a trois cookies recipe

These cookies have quite a history, as you might imagine from the name. In 1985, Dédé was working at a scratch bakery where she was developing recipes for the retail store. The name came before the cookie itself. She was brainstorming with her colleagues about what would sell and this provocative little term seemed perfect. Now, what baked good would be attached? She immediately thought that something with white, milk and dark chocolate would be perfect and the Ménage à Trois Cookie was born.

These treats are creamy, almost truffle-like, and best eaten within a day or two. After that, their texture becomes a bit crumbly, although if you use the chocolates recommended, they will still taste fabulous. Also, take care not to over-bake them, which will compromise their texture as well.

Ménage à Trois Cookies
Author: 
Makes: Makes about 28 cookies
 
Ingredients
  • ¼ cup all purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 6 ounces semisweet chocolate, finely chopped, such as Valrhona Equitoriale 55% or Callebaut semisweet
  • 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
  • ¾ cup sugar
  • 2 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 2 cups semisweet or bittersweet chocolate chunks (1/2-inch pieces), such as Valrhona Equitoriale 55%, Caraque 56%, or Manjara 64%; or Scharffen Berger or Callebaut semisweet
  • ¾ cup milk chocolate chunks (1/2-inch pieces) such as Valrhona Jivara or Callebaut milk chocolate
  • ¾ cup white chocolate chunks (1/2-inch pieces) such as Valrhona Ivoire. El Rey or Callebaut white chocolate
Instructions
  1. Position racks in the lower third and upper third of the oven. Preheat to 350° F. Line two baking sheets 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 the top of a double boiler or in the microwave. Stir occasionally until smooth. Cool slightly to a warm room temperature.
  4. Beat sugar, eggs and vanilla in a large bowl with an electric mixer until light and fluffy, approximately 3 to 5 minutes. Gently fold in the chocolate/butter mixture by hand until no chocolate streaks remain. Fold the flour mixture into the batter by hand just until 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 baking sheets. Take reserved chocolate chunks and press at least one of each type onto each cookie top, so that they will show off the ménage a trois of white, milk and dark chocolate 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 to cool completely. Make sure these cookies stay flat while cooling. They are delicate while warm.
  7. Store up to 2 days at room temperature in an airtight container in single layers separated by waxed (or parchment) paper.
 

Bakepedia Tips

  • While you can pick and choose what chocolates to fold in, do not use chocolates with high cacao percentage for the melted portion of the cookie. It will not work.
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