World Peace Cookies
Updated December 01, 2011
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It is Friday and that means I am still in my pajamas:) I love having Fridays off! Thank you for all of your comments on the S’mores cookies. They are fun to make and eat!
Today I am sharing one of my favorite Dorie recipes-world peace cookies. I am sure many of you have already fell in love with these cookies, but in case you haven’t, these are a MUST bake. I made them for the dessert party and they didn’t last very long. I also noticed a sense of peace at the party:)
I love these cookies because they can be made in advance. You roll the chocolate dough into logs and can keep them in the refrigerator for three days or in the freezer for a couple of months. The perfect cookie to have on hand for unexpected guests. The chocolate cocoa dough is enhanced by chocolate chunks and fleur de sel. The hint of salt is what takes these cookies to pure pefection. The combination is fantastic. Josh loves a couple of these with a tall glass of milk.
I also made Dorie’s Chewy Chunky Blondies for the party-another Dorie favorite. I love these so much I baked them for our dessert station at our wedding. The blondies are buttery, chocolaty, chewy, and addicting! You can find the recipe here.
Happy Friday! I hope you enjoyed my Friday favorites:) Have a splendid weekend!
World Peace Cookies
Recipe from Dorie Greenspan, Baking From My Home to Yours
1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
¼ cup sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store-bought mini chocolate chipsSift 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.
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 ½ 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: 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 ½ 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.
Working with a sharp thin knife, slice the logs into rounds that are ½ 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.
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.
SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.
STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2
months.
