Triple Chocolate Cookies from Araxi Restaurant Giveaway

Cookies Across Canada – Araxi: Roots to Shoots

So, the really big Canada 150 celebrations have come and gone. Amazing Canadian chefs and their recipes, however, have not. Over the next few weeks, I am going to take you on a Canadian Cross Country Cookie Adventure. That’s right – I am digging into Canadian cookbooks, published by chefs from coast to coast – and I am going to share with you their best cookie recipes.

Today, we are going to start with Araxi: Roots to Shoots. James Walt, executive chef at the restaurant that Gordon Ramsay calls ‘the best in Canada’, has collected the recipes that use a full range of seasonal West Coast produce and products.
The recipes in the cookbook itself run the gamut from fancy finger food appetizers to dishes of crowd pleasing quantities. The other key feature of this cookbook (and it endears me to a man I will probably never meet), is the glowing biographies of so many of his co-workers. Executive Chef Ward is a man who clearly recognizes that a restaurant does not succeed on the basis of one person’s work.

But, onto the main attraction – Triple Chocolate Cookies. They certainly do not disappoint. I took a few liberties with the types of dark chocolate I used and I had to skip the walnuts. They still turned out absolutely delicious. Because they are an ‘ice box’ cookie, you can have them on hand to fresh bake at a moment’s notice.

Triple Chocolate Cookies


  • 3 oz 64% cocoa dark chocolate
  • 8 oz 55% cocoa dark chocolate
  • 4 tbsp butter
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp espresso coffee, chilled
  • 1/2 tsp pure vanilla extract
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup coarsely chopped white chocolate
  • 3/4 cup chopped walnuts (optional)
  • 3/4 cup icing sugar


  1. Melt dark chocolates and butter together; set aside

    In the bowl of a stand mixer, beat eggs and sugar until light and fluffy; 8-10 minutes

    Gently fold in espresso and vanilla

    Carefully combine egg and chocolate mixtures

    In a separate bowl, whisk together remaining ingredients, except the icing sugar

    Combine dry and wet ingredients until just combined

    Divide dough into four equal parts and roll each section into a log about 12" long.

    Roll each log in icing sugar. Set in fridge to chill, at least 30 minutes

    Preheat oven to 325 F

    Slice each log equally into 10-12 slices

    Bake on a lined cookie tray approximately 10 minutes. Do not overbake.

Recipe Notes

If you are not baking the cookies immediately, wrap tightly in plastic wrap and place inside a zip top bag. Can be kept in the fridge up to 3 days or freezer up to a month. Bake cookies from frozen.

a Rafflecopter giveaway

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: