Grand Central Bakery
Portland* – various locations
$1.30
As I typed the words “Triple Chocolate” just now, I realized that I’m not really sure why it’s called “triple”. Rich chocolate base: check. Nice semi-sweet chocolate chips: check. But…what is this mystery third chocolate in the trifecta? (Note to self: Next time you go to Grand Central, ask what that damn third chocolate is. Shit, now I’m totally curious! Stay tuned for an update.)
Okay, so here is what’s interesting about the this one: Every time I taste it, I am surprised all over again by how honestly delicious it is. That is to say, it does not have a whole lot of curb appeal; it appears somewhat dry and biscuit-y to the eye, and even though I’ve eaten probably twenty of them over the past, say, 5 years, it is as if I’ve developed some sort of chronic Triple Chocolate Cookie amnesia.
Here’s how it goes down. I’ll be standing in front of the cookie display, deciding between the ginger molasses and oatmeal raisin (two winners, btw – look for full reports in the future) and then I’ll glance over at the Triple Chocolate with its shiny and not very deep and dark countenance and I’ll think to myself: “Oh, Triple Chocolate Cookie. That’s right, I know you. You’re quite a bit smaller than the other cookies back there, but maybe today I’m in the mood for something light and airy like yourself.”
So then I buy it. And when I break it open, instead of being biscuity and crumbly, it’s soft (without being floppy) and moist (without being oily or greasy). It is more chocolaty and eggy than floury, giving it an almost souffle-like profile. I detect a background hit of coffee, an addition that (take note), when used in moderation, serves to embolden any chocolate cake or cookie. The flavor is bold, studded with chips but no nuts – and although I am quite fond of a pecan or almond alongside some chocolate, the nutless feature is sort of perfect for this particular cookie. When I experienced more or less this exact sequence of events just yesterday when visiting Grand Central for the first time in about a month, I decided that the Triple Chocolate Cookie is due for a proper nod – and most certainly it’s own Carpe Cookie post. I recommend it sans reservation.
The cookie is modest in size (spoon included for scale reference), but priced appropriately. Considering that it packs twice as much flavor per bite than most cookies, it is a great value in that regard.
If you enjoy chocolate (i.e; are not a soul-less freak of nature), I am thinking it’s impossible not to find a place in your heart for this cookie. It’s pretty fuckin’ good, my friends.
*There are 7 Grand Central Bakeries in Portland, 4 in Seattle (where the first G.C. opened in 1989). I have not visited any of the Seattle locations, but I am assuming the recipes are consistent with the Portland stores. Based on the company’s website, the prices in Seattle are slightly higher than in Portland.
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
Hi Study Abroad: Thanks so much for reading…and for letting me know you are enjoying the cookie posts. That’s great to know. Hope to hear from you again.
(Where abroad are you studying, by the way? And more importantly, how are the cookies?)
Hey, check out the comment from Gina, Pastry Manager at Grand Central Bakery:
Hey Joanna! I loved your blog!!!! The three chocolates in the triple chocolate cookie you love so much are semi sweet chips, unsweetened chocolate liquor wafers and milk chocolate chips. They are made with a bit of espresso to punch up the chocolate flavor. I can give you the recipe if you would like it, or you can just let our bakers do the work for you!
Happy eating!
-Gina Langley
GCB Retail Pastry Manager
Gina,
I’m so glad to hear that you like the blog – thank you!
And thanks so much for shedding light on the mystery of the three chocolates in your always-pleasing Triple Chocolate Cookie. I truly do think GCB is super solid and definitely one of the top bakeries in Portland, a city LOUSY with bakeries. You perform a great (and very appreciated) service.
Since the time that I wrote that post, I realized that the recipe is in the Grand Central Bakery cookbook. So if I ever get a bug to make them, I know where to turn (unless you have some secret that your holding out on?) In the meantime, I WILL let your bakers do the work for me.
Thanks!
Joanna