Hey, you there. You like cookies? You like chocolate? Of course you do. Who doesn’t? Well, ok, some people don’t. But even people who aren’t big “chocolate people” (ahem, me) or “cookie people” (me again) will be fairly smitten by this cookie. Let me just start off my saying that these cookies were not exactly what I expected. I was thinking chewy, fudgy, and they came out more like a sandy shortbread. But in a good way. I managed to end up liking them even though they weren’t what I was craving. And even though I’m not big into cookies. And I’m not a chocolate-lover. So, right there are three criteria that make this recipe worthy of sharing with you all.
Oh, and how could I forget?! These are icebox cookies. You know, like you make up a batch of dough, wrap a roll in plastic wrap, and then throw them in the fridge until you need them. For some reason, this always appeals to me, even though the cookie dough never lasts in my fridge or freezer for long. It makes me feel put together, like the type of person who says, “Oh, I always keep a roll of cookie dough in the fridge to bake off real quick, in case an unexpected guest stops by.” And then, when nobody stops by (duh), I get to eat a dozen rich, intensely chocolately cookies all by myself. Win-win.
I did make one major mistake here- I used milk chocolate chips in the place of the chopped bittersweet chocolate. While the results were still absolutely delicious and nothing to necessarily regret, but I really think the bittersweet chunks could have really put these over the edge. Alas, I’ll have to make them again, in the name of science. Are you convinced that you need to go make these yet? Would I help if I told you that they were thought up by Pierre Herme and the recipe was shared by Dorie Greenspan? How can it get any better than that?!
World Peace Cookies
recipe adapted from Dorie Greenspan, via Bon Appetit
1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces bittersweet chocolate chopped (no pieces bigger than 1/3 inch), or about half a bag of chocolate chips
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture will be pretty crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, gently press together in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours, or up to 3 days.
Preheat oven to 325°F. Line two baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool.