World Peace Cookies

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As a 3L, it is very hard to get motivated for my finals but I will be done in 8 days (which really means that I’m very far behind).  I seem to find any excuse to do anything other than outlining.  Today was my last day of class and I decided that is would be fun to bake cookies to bring to pass around to my Bankruptcy classmates. Last night,  I turned to my trusty “Baking: From  My Home to Yours” and decided that it was time to try the famous “World Peace Cookies”.  I was a little intimidated since I have never made sables-style cookies but they turned out to be pretty easy.  The thing that makes these cookies extra special is the hint of salt that you taste in every other bite. It really adds something unexpected to the dense chocolate flavor. The only thing that I will change for next time is to mold the logs into a more round shape, but other than that I wouldn’t change anything.  If you want a procrastination tool, or just a really fabulous chocolate cookies…give them a try.  You won’t be disappointed.

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World Peace Cookies
From: “Baking-From My Home to Yours” p. 138

1 1/4 cups AP Flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 oz. bittersweet chocolate, chopped into chips, or a generous 3/4 cup mini chocolate chips

Sift the flour, cocoa and baking soda together.

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

Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Continuing at low speed, mix for about 30 seconds, just until the flour disappears into the dough–for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or stick them in the freezer.

Center a rack in the over and preheat the oven to 325. Line baking sheet with parchment. Using a sharp thin knife, slice the logs into rounds that 1/2 inch thick. Don’t worry if they crack a little, just squeeze the bits back onto each cookie. Space the slices with 1 inch between them on the baking sheet.

Bake the cookies for 12-13 min–they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest. Serve warm or at room temperature.

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