Tuesday, July 6, 2010

World Peace Cookies - all you need is one, okay maybe three or four

I made these cookies for a small BBQ and they were a big hit. That morning I didn't feel like going out to fetch any ingredients so I figured out what I could make based off what I already had. These cookies are super delicious and easy to make. So easy that I might make some dough and keep it in the freezer in case we have unexpected guests or receive impromptu invitations.

World Peace Cookies

Baking: From My Home to Yours, Dorie Greenspan


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 vanilla extract

5 ounces bittersweet chocolate, chopped into chips, I used a combo of one Vosges Bacon Bar 41% cacao and two 72% cacao chocolate bars (because that's what I had on hand!)

Makes about 36 cookies.


Sift the flour, cocoa and baking soda together.

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.

Turn off the mixer. Pour in the flour, 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.

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.) (P.P.S. I was short on time and threw the dough in the freezer for 90 minutes and then baked it and the cookies still turned out great.)

Preparing for baking: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with 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 worry - just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done and they won't 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.

Then eat them up!

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