I decided that I should try a new cookie recipe last weekend. Not that cookies ever need a reason, but I wanted to be able to take some baked goods to work on Monday and my philosopher loves cookies of all sorts. Sometimes I forget how lovely cookies are. Not only in terms of deliciousness, but in terms of baking loveliness. They’re so quick, and nicely proportioned, and easy to share. Not to mention they allow me to use my beautiful red kitchen aid mixer, which always adds joy to my life. It’s the little things, you know?
This recipe comes from Dorie Greenspan, by way of Smitten Kitchen. I’m not really familiar with Dorie Greenspan, but I hear her name mentioned a lot by other foodies that I admire, so maybe I will have to invest in one of her cookbooks soon. The story behind the name of these cookies is that Dorie Greenspan decided if everyone could have one of these cookies every day, they would not feel compelled to fight with each other, and thus world peace would ensue. If that story isn’t enough to convince someone to make these cookies, I don’t know what is.
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 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into bits, or a generous 3/4 cup store-bought mini chocolate chips
Combine the flour, cocoa, and baking soda together and set aside.
Using a stand mixer with the paddle attachment, or a handheld mixer, beat the butter until it is soft and creamy. Add both sugars, vanilla, and salt, and mix on medium speed for two minutes more.
Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to keep the flour from flying everywhere, and pulse the mixer at low speed a couple of times, a second or two each time. If the flour is mostly incorporated at this point, remove the towel. If there is a good bit of flour still left, pulse it a few more times. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough. Work the dough as little as possible once the flour is added. My dough was very 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. This can be a bit tricky because the dough is crumbly, but just bring it together as much as you can. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking, just slice the logs into cookies and bake the cookies 1 minute longer.
Slice the chilled logs into 1/2 inch rounds. The cookies will probably crumble a little as you slice them, but just squish them back together. Place the cookies about one inch apart on a lightly greased cookie sheet. Bake at 325 for 12 minutes. The cookies will look not quite done, but they will firm up as the sit, so don’t be deceived.