Today’s Tasty Tidbit: Chocolate “World Peace” Cookies

I found this recipe a few years ago while looking for a new Christmas cookie.  I wish I could say I invented them, but alas, all I can do is post it for your gastronomic pleasure.  There is absolutely nothing better than a few of these with a cup of good coffee.  Try these and I’m sure  you’ll agree.

Excerpted from The Splendid Table, who excerpted them from Dorie Greenspan’s Baking:  From My House to Yours.  These remind me of a chocolate shortbread cookie – with chunks of good semi-sweet chocolate and the surprising little zip of sea salt.  The monicker came from a comment that a daily dose of these cookies would bring about world peace.  I say, let’s all get to baking and give it a try!  I have noted the changes I have made due to desperation, necessity, et cetera.

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 T. unsalted butter, softened

2/3 cup packed brown sugar

1/4 cup sugar

1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt (I have substituted a scant 1/2 teaspoon of kosher salt with fine results)

1 teaspoon vanilla

5 ounces bittersweet chocolate, chopped, or a scant cup of Ghirardelli of semi-sweet  chocolate chips

1.  Sift the flour, cocoa and baking soda together.

2.  Using a mixer, beat the butter until creamy in a medium sized bowl.  Add both sugars, the salt, and vanilla.  Beat for 2 minutes.

3.  Use a spoon to begin incorporating the flour into the butter mixture.  To keep the dough tender, mix as little as possible.  The dough will look “sandy”.  Add the chocolate and fold until mixed throughout.

4.  Divide dough in half.  Shape the dough into a long squared-off “log.”  Mine is usually about 1.5 inches square, by about 24 inches long.  Wrap in plastic wrap and repeat with the second half of dough.  Freeze.  

5.  Cut frozen dough into 1/2 inch slices.  Place on a parchment covered baking sheet, leaving at least 1 inch between cookies.  Bake in a 325 degree oven for 11 minutes.  Do not overbake!  They won’t look “done” but don’t worry.

6.  Cool on the baking sheet until just warm, then you can serve them or store after they have completely cooled.

NOTES:  The dough can be frozen for up to two months.  If you would rather refrigerate the dough, it needs to be chilled for at least 3 hours.  I have baked them both ways, but I find slicing the dough is easier with a good sharp knife and the dough frozen.  It seems to keep the dough more intact.

Enjoy!  They only last a few days at my house – let me know how long they last at yours!!!

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