World Peace Cookies
World Peace Cookies are what cookie dreams are made of! Rich chocolate flavor with a salty touch and perfectly crumbly. These chocolate shortbread like cookies are what you need to add to your cookie repertoire.
Servings: 36 cookies
Ingredients
- 1 1/4 cups all-purpose flour 175g
- 1/3 cup unsweetened cocoa powder 30 grams
- 1/2 teaspoon baking soda
- 11 tablespoons unsalted butter* 156g, room temperature
- 2/3 cup packed light brown sugar 134g
- 1/4 cup granulated sugar 50g
- 1/2 teaspoon fleur de sel or 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 5 ounces bittersweet chocolate coarsely chopped*
Instructions
- Begin by sifting the dry ingredients into a bowl (flour, cocoa powder, and baking soda).
- Using a mixer with the paddle attachment, cream the butter (or margarine )and sugars until fluffy and creamy, 3 minutes. Next, add in the salt and vanilla and mix to combine.
- Turn the mixer off, and add in all the dry ingredients. Give a few pulses of your mixer (you don’t want the flour mixture to fly everywhere). Next, turn the mixture to low speed, begin to combine the ingredients. speed until just combined. The dough will begin to form large, moist pieces of dough.
- Finally, add the chocolate pieces and mix, again, just until combined.
- Turn the crumbly dough out onto a clean work surface (keep in mind, this will look like a very crumbly mixture…almost sandy!).
- Divide the dough into two pieces. Press the first portion of dough into a ball then roll into a 1 1/2-inch in diameter (Dorie says doesn’t matter how long the dough roll is, just make sure you get the diameter right). Wrap with plastic wrap and you could use the wrap to help you roll into your log.
- Seal the plastic wrap tightly around dough logs and place in the refrigerator to chill for a full 3 hours or in the freezer for 2 hours (or keep overnight in the refrigerator).
- Bake:
- When ready to bake, heat the oven to 325F. Line a baking sheet with parchment paper (or a silicon mat).
- Remove the dough logs from the refrigerator and begin to cut the first log. Use a very sharp knife and slice circles 1/2-inch thick rounds. Piece them together if they break up while slicing (the chips do mess up the perfect slices you think you’ll be getting).
- Arrange the cookies 2-inches apart on the baking sheet.
- Add a little sprinkle of fleur de sel for sparkle and if you would like a little extra touch of salt. Omit if you're not into the salty flavor.
- Repeat process with the other log.
- If you use two baking sheets to bake the cookies, keep one sheet in the fridge with the cookie slices on it while you wait to bake them. Bake one sheet of cookies at a time.
- Bake for 12 minutes. If you chose to freeze the dough, bake for 13 minutes. Do not open the door to check on the cookies.
- Transfer cookies to a wire rack to cool down. Serve warm or at room temperature. They do firm up more while they cool down.
Notes
Ingredients:
- Butter: Use margarine in place of butter to make them vegan.
- Chocolate: use your favorite chocolate chips...dairy-free to keep them vegan.
- Sugar: Use vegan sugar to make sure they're totally vegan (IF you're making them vegan).
- You could slice the cookies and put them in plastic zipped lock bags and freeze. Keep the dough rounds in one layer so they don’t stick together and lay the bag flat in the freezer. Follow instructions above and remember to bake 13 instead of 12 minutes.
- Unbaked dough rounds (or the log) could stay in the refrigerator for a few days.
- Dough could stay in the freezer for up to 2 months.
- Keep sliced rounds in freezer in zipped lock back (make sure they are stored flat and freeze in one layer, not on top of each other and stuck together). Bake for 13 minutes (instead of 12).
- SUPER Smart idea to prep this dough as soon as you begin holiday cookie baking. You’ll be loved by all if you have a tin ready to gift to your friends, family and neighbors.