World Peace Cookies

When I first saw this recipe making the rounds with the Tuesdays with Dorie folks, I wasn't sure I would really be interested in it.  Sure, it's got chocolate in it and it's a cookie, so it sounds good, but in the photos, it looked like a very sandy, shortbread-y kind of cookie. Not my cup of tea.  One night, though, I was truly craving a chocolate cookie, and I came across this recipe printout again.  I thought to myself, Dorie Greenspan has never let me down, so I thought I'd give it a shot.  I'm darn glad I did.  These cookies were awesome.  I can see why she called them World Peace Cookies - they truly could cause world peace, they make you so happy.  Especially if you eat them when they're fresh and warm from the oven, oh yum.  I got in the habit of just baking up a couple at a time so that I could have them nice and warm.  They are still tasty when they're not fresh out of the oven, and I'm sure I would still be raving about them if I hadn't eaten any of them all warm and gooey.  Really, though, if you bake these, do yourself a favor and eat one hot out of the oven!

World Peace Cookies

by Dorie Greenspan

Printer-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.