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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Tuesday, March 6, 2012

World Peace Cookies

Can you ever have too many chocolate cookie recipes?  Probably not.  These cookies have no egg in them, so if it weren't for the butter, they'd be almost vegan.  They are sables, so they have that almost sandy texture.  They are called WPC because supposedly eating them would prevent war.  Pretty bold claim for a cookie.  I can't say it's not possible...

World Peace Cookies
adapted from Dorie Greenspan

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 extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch) or mini chips, extra dark


175 grams all-purpose flour
30 grams unsweetened cocoa powder
1/2 teaspoon baking soda
150 grams unsalted butter
180 grams light brown sugar
50 grams sugar
1/2 teaspoon  fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
150 grams bittersweet chocolate, mini chips

Whisk 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 may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly 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.

DO AHEAD: Can be made 3 days ahead. Keep chilled.

Preheat oven to 325°F. Line 2 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.

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