World Peace Cookies

World Peace Cookies
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 16 days ago

If you're going to eat cookies, they should be good cookies. These are great cookies. So light, they almost fall apart, and decadently chocolate rich with a touch of salt. They are not my cookies, however. They are the work of Dorie Greenspan. If you like them, you should go buy her awesome cookie book. https://goo.gl/Kh9hym

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What you will need

1 1/4 cups (170 grams) ap flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 tsp baking soda

11 Tbsp (155 grams) unsalted butter

2/3 cup (134 grams) light brown sugar

1/4 cup (50 grams) sugar

1/2 tsp maldon salt

1 tsp pure vanilla extract

5 ounces (142 grams) bittersweet chocolate chunks

How to cook

1

Sweet and Delicious!

2

Sift dry ingredients

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

Sift together the flour, cocoa powder and baking soda.

3

Combine butter and sugars

Combine the butter with both the brown sugar and the granulated sugar.
Combine the butter with both the brown sugar and the granulated sugar.

Combine the butter with both the brown sugar and the granulated sugar.

4

Mix well

You do kinda need an electric beater or a kitchenaid for this recipe because you need to whip the butter very thoroughly.
You do kinda need an electric beater or a kitchenaid for this recipe because you need to whip the butter very thoroughly.

You do kinda need an electric beater or a kitchenaid for this recipe because you need to whip the butter very thoroughly.

5

until light and fluffy

Keep an eye on the butter. You can't really over do it here, but it's ready when it starts to get fluffy and pale in color.
Keep an eye on the butter. You can't really over do it here, but it's ready when it starts to get fluffy and pale in color.
Keep an eye on the butter. You can't really over do it here, but it's ready when it starts to get fluffy and pale in color.

Keep an eye on the butter. You can't really over do it here, but it's ready when it starts to get fluffy and pale in color.

6

vanilla and salt

Beat in the vanilla and sea salt. If you can't find maldon salt, look for a sea salt with a light crystalline structure, or use a smaller volume.

Beat in the vanilla and sea salt. If you can't find maldon salt, look for a sea salt with a light crystalline structure, or use a smaller volume.

7

Add dry ingredients

Beat the dry ingredients into the whipped butter.

Beat the dry ingredients into the whipped butter.

8

Mix well

You can continue using the electric beater or just switch to a spatula.
You can continue using the electric beater or just switch to a spatula.

You can continue using the electric beater or just switch to a spatula.

9

Fold in the chocolate chunks

Add the chocolate chunks. Good quality chocolate makes a difference here. These are great cookies so a quality chocolate is worth the investment in taking it to the next level.
Add the chocolate chunks. Good quality chocolate makes a difference here. These are great cookies so a quality chocolate is worth the investment in taking it to the next level.

Add the chocolate chunks. Good quality chocolate makes a difference here. These are great cookies so a quality chocolate is worth the investment in taking it to the next level.

10

Form logs and freeze

Roll the dough into logs, roughly 2" in diameter. You can use plastic wrap if you have it. I just divided my dough into two small sandwich bags. Don't worry  about getting a perfectly smooth log, you won't even notice once the cookies are done.
Roll the dough into logs, roughly 2" in diameter. You can use plastic wrap if you have it. I just divided my dough into two small sandwich bags. Don't worry  about getting a perfectly smooth log, you won't even notice once the cookies are done.

Roll the dough into logs, roughly 2" in diameter. You can use plastic wrap if you have it. I just divided my dough into two small sandwich bags. Don't worry about getting a perfectly smooth log, you won't even notice once the cookies are done.

11

Chill the dough

Toss the dough in freezer for at least a couple of hours. I like it to be chilled through before slicing.

Toss the dough in freezer for at least a couple of hours. I like it to be chilled through before slicing.

12

Slice to 1/2" rounds

There is some raw egg in there, so I don't recommend this . . . But I like to taste the dough here. Just try not to eat all the cookies before they're baked.

There is some raw egg in there, so I don't recommend this . . . But I like to taste the dough here. Just try not to eat all the cookies before they're baked.

13

Arrange in baking pan

these cookies don't spread a lot, but give them at least an inch of space to spread.
these cookies don't spread a lot, but give them at least an inch of space to spread.
these cookies don't spread a lot, but give them at least an inch of space to spread.

these cookies don't spread a lot, but give them at least an inch of space to spread.

14

Bake for 12-15 minutes

These cookies are very soft and don't really look fully cooked when they're done. 12 minutes should be good. 15 minutes is probably too much.
These cookies are very soft and don't really look fully cooked when they're done. 12 minutes should be good. 15 minutes is probably too much.

These cookies are very soft and don't really look fully cooked when they're done. 12 minutes should be good. 15 minutes is probably too much.

15

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