{Recipe: Double Chocolate Chunk Cookies with Maldon Salt}

IMG_3170As the weather warms up, I find myself craving the flavours of summer. I am loving the seasonal POG (passion fruit, orange and guava) sorbet at Village Ice Cream. You also can’t go wrong with their killer ice cream sandwiches which they stock in their take out freezer. Creamy vanilla bean for the boy and salted caramel for me.

IMG_3132Or when you just can’t get enough, you can bake up a batch of crisp thin chocolate wafer cookies and make your own ice cream sandwiches. I used a recipe from the Miette cookbook  (famous San Francisco pastry shop) and I used black onyx cocoa from Silk Road Spice Merchant to get that “oreo” black colour.

IMG_3135Topped with a scoop of Village Earl Grey ice cream, wrapped in parchment and foil.. I am ready for the next ice cream sandwich craving..

IMG_3139Life is all about balance, so during the week I get in some greenery with my regular meals with a bottle of one of these mean green juices (SO happy that my corner grocer stocks these weekly!)

IMG_3140Our newest art addition to our abode, this beautiful poster designed by one of my coworkers. I am in love with the gold ink. Even our cat was mesmerized by the pretty colours..

IMG_3220Stocking up some kitchen essentials. Spicy McClure’s pickles and relish, trying out Noble maple syrups in their two flavours: barrel aged bourbon and the vanilla chamomile (YUM!) and of course another Mast Brothers Chef’s tablet.

IMG_3216Spring inspired meals with the bounty in our weekly SPUD delivery box. Pea shoots with diced roasted beets, locally made fior di latte, heirloom tomato and thinly sliced radish for a bit of a kick.

IMG_3230Finally tried out the much-buzzed about Shiki Menya, a welcome addition to our neighbourhood. Char siu tacos with pineapple salsa made with locally sourced Broek Acres pork were amazing as were their giant and incredibly flavourful made-from-scratch ramen noodle bowls swimming in a 16 hour broth.

IMG_3223I dug back into my Mast Brothers cookbook to find the ultimate chocoholic’s cookie when a simple chocolate chip cookie wouldn’t do, and this fit the bill. Double chocolate chunk cookies.

DSCF2747A light sprinkling of flaky Maldon salt before they bake makes these cookies extra addictive and I added some rolled oats to the batter to give these crisp delicate cookies a nice chewy quality.

DSCF274916 oz of chocolate goes into this recipe. Not for the faint of heart. And please use only the best quality chocolate you can find 🙂

Double Chocolate Chunk Cookies with Maldon Salt

adapted from the Mast Brothers Cookbook

  • 1/2 cup butter (room temp)
  • 1 3/4 cup of cane sugar
  • 4.5 tsp Noble bourbon maple syrup
  • 4 organic eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/3 cup rolled oats (not instant)
  • 1 T baking powder
  • 1 tsp sea salt
  • 8 oz chopped dark chocolate (I used 70% Mast Brothers chocolate)
  • 8 oz melted dark chocolate
  • Maldon salt

1. Preheat oven to 350F

2. Mix butter, sugar and maple syrup in stand mixer for 3 minutes till fluffy

3. Add one egg at a time, making sure they are fully incorporated each time.

4. Mix in melted chocolate. Add flour, oats, baking powder, salt. Stir on low to combine. Fold in chocolate chunks and oats.

5. Chill dough in the mixing bowl in the fridge covered for half an hour.

6. Spoon dough 2″ apart on parchment lined baking sheet in heaping tablespoons. Sprinkle with Maldon salt. Bake for 15 minutes.

7. Allow cookies to cool 5 minutes before moving them to a cooling rack.


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