This post is also available in: French
One of my training flights was yesterday. I’m in sunny Cancun (ok well right now it’s night and it’s 4 am and im experiencing jetlag.). We’re going back to Paris tonight , so that will be my second training flight for this airline ( yeah I know that’s pretty logical).
I was so stressed out.
I think the best way to deal with stress is eating Chocolate. Dark Chocolate more precisely. So I baked those cookies before to go. You know… to deal with this stress thing.
Those Triple Chocolate cookies had the exact amount of chocolate needed. It was like eating brownies. I’m in love with those cookies. To be totally honest I couldn’t stop eating them on Friday and while driving to Paris I had even more… (They’re perfect to eat while driving and even more if you have to deal with traffic stress too, so they basically work for any kind of stress, really.)
I was planning to bring some to my grandma and Lil’Bro’ (yeah we’re the kind of family where I bring cookies to my grandma). Well I did but I have to confess that less cookies than planned were left in the box. My grandma loved those cookies too and ate almost all of them . When I left only one was still remaining in the box and I don’t know if Lil’ Bro’ got one … Nevermind I’ll bake them again soon !
And I also got myself a new swimsuit for those 24hours in Cancun (hopefully it will be sunny). But I’m not sure that those Triple Chocolate Cookies might help with that …
Looking at those cookies pictures I’m starving. I can’t wait to the breakfast buffet to open. The other flight attendants told me that the breakfast here is amazing. I’m so excited , I can’t wait. I need food badly. The other thing is I’m a tea drinker and well There is only a coffee maker in the bedroom. Well. Can’t wait to experience the breakfast. And the pool. And the beach.
Ok so, while I’ll be enjoying my few hours left in Cancun you better bake those cookies for when I come back !
Triple Chocolate Cookies (Makes 12 cookies) : (Inspired by “The Hummingbird Bakery Double Chocolate Cookies”)
– 40g / 1.4 oz / 1/4 stick plus 1 Tbsp unsalted butter , diced
– 115g / 4 oz dark chocolate, roughly chopped
– 115g / 4 oz dark chocolate chunks
– 1 large egg
– 50g / 1.7 oz / 1/4 cup brown sugar
– 50g / 1.7 oz / 1/4 cup granulated sugar
– 1/2 tsp vanilla extract
– 30g / 1 oz / 1/4 cup cake flour
– 15g/ 0 .5 oz / 2 Tbsp Dutch-processed cocoa
– 1/2 tsp espresso powder
– 1/4 tsp salt
– 1/2 tsp baking soda
– Preheat the oven to 350°F ( 180°C).
– Sift and whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl; set aside.
– Chop dark chocolate into small bits, and melt with butter over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool.
– In a large bowl, mix the egg, with sugars and vanilla.
– Pour in the chocolate mixture, beating on slow speed until well combined.
– Then stir in the dry ingredients in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
– Finally, stir in the chocolate chunks until evenly dispersed.
– Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking.
– Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy.
– Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely (if you can).
– Eat them !!
Bon Appétit !