Thursday, March 21, 2013
World Peace Cookies
Confession: I made these cookies twice in four days. I baked the first batch last Saturday with full intent to get photos of them to share here on the blog. Then hubby surprised me by announcing we were hosting last minute company for an evening game night and I got derailed with cleaning and wasn't able to get photographic evidence before the cookies were devoured. So, naturally, I made another batch just a few days later.
The first time around, I followed Dorie's recipe exactly while the second time, out of curiosity, I made a couple of minor adjustments that Jamie of My Baking Addiction had suggested (decreasing the flour by 1 tablespoon while increasing the butter by the same). While Jamie's suggestions made the dough a little easier to work with, I preferred the slightly sharper look of the cookies made following the original measurements. Both tasted fantastic.
These cookies are really a simple slice-and-bake dough. They're great to keep on hand in the freezer for unexpected company or a sudden, intense chocolate craving. Bake a batch and, if you can bring yourself to do so, share a few. Spread a little peace and love and chocolate.
World Peace Cookies
recipe by Dorie Greenspan via bon appétit
makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours (may be refrigerated up to three days).
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. (The cookies may crumble and break while slicing, but have no fear, just press the rounds back together and they'll be perfect.) Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool completely then store in an airtight container at room temperature for up to three days.