Triple Chocolate Cookies

Ingredients: bittersweet chocolate, flour, cocoa powder, baking powder, salt, sugar, unsalted butter, organic eggs, vanilla extract, semisweet chocolate chips

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There's no better way to ring in the summer season than with a decadent triple chocolate chip cookie! I was always a fan of these melty chocolate cookies that are soft and gooey on the inside, but a little crunchy on the outside. The best thing about this cookie recipe is that even when it cools, it tastes pretty much how it does when it comes right out of the oven.

The key to all chocolate recipes, of course, is the double-boiler: melting the chocolate in a bowl which is set over a pot of boiling water (not touching the water). The idea is to evenly disperse the heat, warming the chocolate very slowly, so that it doesn't char or burn. If you've ever tried melting chocolate in the microwave, you'll get why the double-boiler method is the only way to go.

The recipe is a bit involved, with a couple extra steps, but definitely worth it. You literally introduce chocolate three times to the batter, thus earning the "Triple-Chocolate" title. Both wet and dry elements of the recipe are folded into one another - a bit of a delicate process which is key to yielding an airy yet chewy cookie.

Also, lining your baking sheet with parchment paper is a must, or else you'll end up with a chocolate flavored baking sheet! 

The best thing about these cookies are being able to eat them with pretty much everything and anything: milk (of course) and my favorite, ice cream sandwiches (whose possibilities of flavors are endless).

You can find the recipe here, thanks to Bon Appétit Magazine.