Not sure what is up, haven’t really been motivated to cook. I’ve been waiting for the right recipe to hit me and this one did the job. Yes, I do believe these cookies could ring in peace everywhere! My monthly dessert exchange was this past weekend and couldn’t pass up making these beauties. The recipe comes from Dorie Greenspan.
I was lucky enough to meet her last week during her book signing in Naperville. Her new cookbook is called Around My French Table. After listening to her speak, it was all I could do from not yelling “invite me to one of your dinner parties.” So instead of embarrassing myself, I decided to do the next best thing. I got her to autograph my cookbook without blubbering like a fool and signed up for French Friday’s With Dorie. It is a group of bloggers and cooks who are making one recipe a week from her new book and posting about it and Dorie chimes in.
Her food is wonderfully simple and at the same time exquisitely divine. She gets her hands on some unique recipes; hence the world peace cookies. So stay tuned….
Now for the cookies. The batter, well, I thought something was missing. I checked several recipes online and they all read the same. You will form the mixture into logs and swear there is no way it will come together, but trust me it does. And the cookies…beyond reproach. Seriously, how bad could butter & chocolate be???
World Peace Cookies
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
- 2/3 cup (packed) light brown sugar
- 1/4 cup sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low-speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low-speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.