World Peace Cookies...day 10
The story of how these little French sables got their name is almost as sweet as the cookies them selves! If you would like to read about how they were renamed from Korova cookies to World Peace Cookies, click here. If you just want to get down to the business of baking them, continue on to the recipe & read the story later. They really are insanely delicious!
World Peace Cookies
(adapted from Dorrie Greenspan, Paris Sweets)
World Peace Cookies
(adapted from Dorrie Greenspan, Paris Sweets)
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick, plus 3TB butter, room temperature
2/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2 tsp fleur de sel OR 1/4 tsp fine sea salt
1 tsp vanilla
5 ounces bittersweet chocolate chopped into chips or a generous 3/4 cup store bought mini chocolate chips
Sift the flour, cocoa & baking soda together. Set aside. Beat the butter on medium speed until creamy. Add both sugars, salt & vanilla & beat for 2 minutes. Turn off the mixer , pour in the flour, drape mixer with a kitchen towel & pulse until flour disappears into the dough, working dough as little as possible. Toss in the chocolate pieces. Don't be concerned if the dough looks crumbly. divide dough in half & shape into a log that is 1/2 inch in diameter. Wrap the dough in plastic & chill for at least 3 hours (or up to 3 days).
Preheat your oven to 325*. Center a rack in the oven. Slice logs into 1/2 inch rounds & arrange on baking sheets 1 inch apart. Bake 10 to 12 minutes, they will not look done. Cool for a few minutes on the baking sheets then cool completely on wire racks.
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick, plus 3TB butter, room temperature
2/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2 tsp fleur de sel OR 1/4 tsp fine sea salt
1 tsp vanilla
5 ounces bittersweet chocolate chopped into chips or a generous 3/4 cup store bought mini chocolate chips
Sift the flour, cocoa & baking soda together. Set aside. Beat the butter on medium speed until creamy. Add both sugars, salt & vanilla & beat for 2 minutes. Turn off the mixer , pour in the flour, drape mixer with a kitchen towel & pulse until flour disappears into the dough, working dough as little as possible. Toss in the chocolate pieces. Don't be concerned if the dough looks crumbly. divide dough in half & shape into a log that is 1/2 inch in diameter. Wrap the dough in plastic & chill for at least 3 hours (or up to 3 days).
Preheat your oven to 325*. Center a rack in the oven. Slice logs into 1/2 inch rounds & arrange on baking sheets 1 inch apart. Bake 10 to 12 minutes, they will not look done. Cool for a few minutes on the baking sheets then cool completely on wire racks.
WOW!
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