CookieBar's World Peace Cookies
A Chocolate Dream
A chocolate lover's delight, these world peace cookies are the answer to your chocolate prayers. Delicious, crunchy, and with a hint of salt, they are great for bake sales or gifts on the holidays.
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Sift the flour, cocoa and baking soda together and keep close at hand.
Working with a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add both sugars, the salt and the vanilla extract and beat for 2 minutes more.
Turn off the mixer and add the flour. Drape a towel over the 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's 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 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 degrees F. 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 into each cookie.) Arrange the rounds on the baking sheets, leaving about 1 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.
Serving: The cookies can be eaten when they are warm or at room temperature ??? I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest.
Storing: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.
Recipe courtesy of Dorie Greenspan. Adapted from "Baking From My Home to Yours," Dorie Greenspan (Houghton Mifflin Harcourt),
More Info: Kids Friendly