What can I say about these cookies that is not already said in the name? Yes, I can understand now why they are called World Peace Cookies. With these cookies in hand, you can do just about anything. These cookies have now become my favorites for many reasons – which I will explain shortly. This is really a big deal coming from someone that used to eat around the chocolate chips in chocolate chip cookies – and from someone who hated chocolate ice-cream as a kid. Ok, yes, times have changed – but still – chocolate was not something I was born loving.
Ok – back to why these are now my favorite cookies:
- First of all, they are so easy to make. You can whip up the dough in a matter of minutes.
- You turn the dough into logs which then sit in your refrigerator until you are ready to bake them. Therefore, you can make a double batch, even a triple, and you will have logs of cookie dough just waiting to be baked.
- You can literally have fresh baked cookies every night of the week – just slice the logs, put them on a cookie sheet – and stick them in the oven. Minutes later, you have the most wonderful chocolate cookies you have ever tasted, warm and chewy right out of the oven.
How is that for impressing your friends and family?
Seriously, if you are not running to your kitchen to bake these now, there is a problem. Thank goodness for Bon Appetit who printed Dorie Greenspan’s recipe so that I could enjoy it and share it with all of you – now go get to work.
- 1 1/4 cups all purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
- 2/3 cup (packed) golden brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD Can be made 3 days ahead. Keep chilled.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
For a printer-friendly version of this recipe, please click here: World Peace Cookies