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World Peace Cookies

Source: Everyday Dorie, or Dorie's Cookies (by Dorie Greenspan)

Makes about 36 cookies

Ingredients

  • 1 1/4 cups (170 grams) all-purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder (I used Dutch cocoa; you can also use regular)
  • 1/2 teaspoon baking soda
  • 1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, at room temperature
  • 2/3 cup (134 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 5 ounces (142 grams) bittersweet chocolate, chopped into irregular sized bits

Instructions

  1. Sift together the flour, cocoa, and baking soda.

  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until fluffy, light, and creamy, about 3 minutes. Add the salt and vanilla and beat to combine. Turn off the mixer, add all the dry ingredients and start mixing on the lowest setting to prevent flour from flying everywhere. Turn the mixer up a few notches, and mix until the dough forms big, moist curds. Add the chopped chocolate pieces and mix to incorporate. 

  3. Turn the dough out onto a work surface (I turned it out directly onto a sheet of plastic wrap) and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are about 1 1/2 inches in diameter by 9 inches in length. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.

    Note: The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don't need to defrost it before baking; just bake the cookies 1 minute longer.

  4. To Bake: Preheat oven to 325°F and place racks in center of oven or away from any known hot spots. Line two baking sheets with parchment paper or silicone baking mats.

  5. Using a long, sharp knife, slice each log of dough into 1/2-inch-thick rounds. If the rounds crack as you’re cutting them, just squeeze the broken pieces back together. Place the rounds on the baking sheets, leaving about 2 inches between them. If you need to bake in two batches, refrigerate the remaining cookies until you're ready to bake.

  6. Bake the cookies for 12 minutes. Don’t open the oven, just let them bake. When time is up, the cookies won’t look done, and will still be soft. Let the cookies cool on the baking sheet for about 1 minute until they've firmed up slightly, then use a spatula to transfer the cookies to a cooling rack. Eat the cookies warm, or at room temperature (the texture is arguably more interesting at room temperature).