World Peace Cookies

These cookies are really, really addictive. Not entirely unlike the chocolate wafers I previously posted about, they have a great dark chocolatey taste and crumbly texture. Sorry about the lack of photos, I was nearly done making the dough when I remembered to take a photo with my phone – my pint-sized nieces and nephews were in town for Thanksgiving and things were hectic. When the cookies were done they were promptly eaten, so I never managed to get a picture of the finished product, as I was too busy eating it. Check out the amazing smittenkitchen.com (where I discovered this fantastic recipe) for much better photos.

World Peace Cookies

Recipe found here at smittenkitchen.com. Originally from Paris Sweets, 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 unsalted butter, room temp
• 2/3 cup packed light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon fine sea salt
• 1 (or 2) teaspoons vanilla extract
• 5 ounces bittersweet chocolate, chopped into chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment or a hand mixer in a large bowl, beat the butter on medium speed until soft and cremy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, put a kitchen towel over the stand mixer to protect yourself from flying flour (I messed up on this and ended up covered in it), pulse the mixer at low speed about 5 times, a second or two each time. If there is still a lot of flour on the surface of the dough, pulse a couple more times. Continuing at low speed, mix for 30-60 seconds more, just until the flour disappears into the dough – work the dough as little as possible, it will look crumbly (which is good). Add chocolate pieces and mix only to incorporate.

Take half the dough and shape it into logs that are 1 ½ inches in diameter. Do the same with the other half. Wrap the logs in plastic wrap and refrigerate for at least 3 hours.

Center a rack in the oven and preheat the oven to 325. Line two baking sheets with parchment or baking mats (baking mats are on my Christmas list!)

Working with a sharp thin knife, slice the logs into rounds that are ½ inch thick. Arrange the rounds on the baking sheets, leaving about one 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 the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are just warm, then serve. Cookies are also more than edible at room temp. Store uneaten cookies in airtight containers.