World Peace Cookies
by Dorie GreenspanPrinter-friendly recipe
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tbsp (total of 11 tbsp) unsalted butter at room temperature
2/3 cup packed light brown sguar
1/4 cup sugar
1/2 tsp fleur de sel of 1/4 tsp fine sea salt
1 tsp vanilla extract
3/4 cup chocolate chips (or chopped Valrhona feves)
1. Sift together the flour, cocoa and baking soda and set aside.
2. Cream together the butter and both sugars until light and fluffy, about 2 minutes. Add the salt and vanilla and mix to combine. Add the flour mixture to the batter and pulse a few times to combine, covering the bowl with plastic wrap or a towel to prevent flyaway. Stir in chocolate chips.
3. Gather the dough and divide into two. Roll each half out into a smooth log about 1 1/2 inches in diameter and wrap in plastic wrap. Refrigerate for at least 3 hours or up to 3 days (you can shorten the cooling time by stickign it into the freezer for 20 minutes immediately after wrapping and then moving it to the fridge for 30-40 minutes).
4. Preheat the oven to 325. Slice the cookies into 1/2 inch slices and bake for 12 minutes. Dough will still be soft. Serve warm or at room temperature with milk.