Tuesday, May 1, 2012

World Peace Cookies

I spent most some of Tuesday evening packing up the kitchen before this weekend’s quickly approaching move. Dan, however, was out taking his very last exam in law school. By the time you read this, he’ll be finished after four years of reading, exams, and memorizing rules and case law. I am so proud of my man! Don’t you think he deserves a tasty reward? I do.

I decided to make these chocolate cookies for Dan because Dorie Greenspan (and her neighbor) said they could bring world peace when consumed daily. Please forgive me for posting yet another recipe for which I can’t personally vouch, but I promise I followed the recipe and they look really {really, really, really} scrumptious. I think it is safe to say that butter, cocoa, sugar and chocolate chips will not disappoint. Plus, if you like the salty-sweet combination, a sprinkle of flaky sea salt would be great on top of these cookies!

So, congratulations to my wonderful husband and here’s to world peace, in the form of a chocolate cookie!

World Peace Cookies
Makes 3 dozen cookies

1¼ cups all purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
¼ cup sugar
¼ teaspoon fine sea salt (I used kosher salt)
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips (or 5 ounces chopped bittersweet chocolate)

Sift together the flour, cocoa and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter until soft and creamy. Add the sugars, salt and vanilla and beat for another 2 minutes, scraping down the sides of the bowl once.

With the mixer off, pour in all the dry ingredients. Drape a kitchen towel over the mixer (to avoid being covered in flour and cocoa dust). Mix just until the flour is incorporated. Add in the chocolate and mix until incorporated.

Working with half of the dough at a time, shape the dough into logs that are 1½ inches in diameter. Wrap the logs in plastic and refrigerate for at least 3 hours or up to 3 days (or freeze for up to 2 months).

When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat. Using a sharp knife, slice the logs into ½ inch rounds. If the dough crumbles, just press it back together. Place the rounds on the baking sheet about 1 inch apart. Bake in the preheated oven for 12 minutes (the cookies will still look soft – it’s a good thing). After a minute or two, transfer to a rack to cool completely. Repeat with the remaining dough (or double up on cookie sheets). Consume daily and enjoy the ensuing world peace.

(Recipe from Baking: From my home to yours by Dorie Greenspan)

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