serious cookies

November 19, 2009 at 8:43 pm | Posted in Cookies, Dessert | 8 Comments
Tags: ,

Seriously, go make these cookies, now!

Many thanks to Megan for posting these World Peace cookies.  Megan, they are awesome.  Seriously, I’ve made them twice in the past week…and I want more.

World Peace Cookies By Dorie Greenspan

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 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 vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought 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 flour, 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. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, 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. (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.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — 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 until they are only just warm, at which point you can serve them or let them reach room temperature.


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  1. Sounds great! i will make these cookies as soon as i purchase bittersweet chocolate and fine sea salt.

  2. I knew you would make them more then once. Aren’t the easy and deliious! I’m glad you made them and love them!
    R U still working? I’m glad to see ya here. 🙂

  3. And apparantly, I cant spell! 😉

  4. Megan- thanks for the nice comment! Yes, still working full time. Enjoying it, but missed my blogging friends. Nice to “see” you here.

  5. These are tasty aren’t they!

  6. I think I’m the only one that hasn’t made these cookies yet! I really need to get on it and make some.

  7. Hey! You’re back to blogging a little! Love the looks of these cookies…yum!!

  8. YUM.
    i made these last night.
    mine weren’t as flat as yours… maybe because i don’t have a mixer of any sort so i had to use my hands.
    they came out super crumbly so it was hard to cut them thinly.
    but i just sort of smushed them back together like you said and they came out awesome.

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