Thick and chocolate-y cookies from Dorie Greenspan may be the secret to world peace (hence the name – World Peace cookies). Eat one and you’ll understand!
It pains me to see so many people hurt and angered by the events that are going on the world today. I just want everyone to get along and give each other hugs (and enjoy dessert together).
Perhaps my ideals are unrealistic or silly, but I’d like to propose that those on opposing sides of issues just arm wrestle and call it a day. Or play rock, paper, scissors and may the best of 3 win. I don’t understand all the name-calling, fighting and other nastiness that I’ve started to slowly become immune to. I don’t want any of that.
Maybe these World Peace cookies could help. Want to discuss an issue? Have a cookie and let’s chat about it like adults. Having a bad day? Eat this cookie. Whatever your situation is, these cookies will make life beautiful, if only for a moment.
These cookies – they really are something special. You can keep them in your freezer until you are ready to slice and bake them. They’re slightly crunchy from the brown and white sugars and thick and chocolate-y at the same time.
I wish that we could just pass Dorie’s world peace cookies out to everyone in the world. Could it cause world peace? Probably not, but they certainly couldn’t hurt.
Dorie's World Peace cookies
- 1 and 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 Tablespoons (1 stick plus 3 Tablespoons) unsalted butter, room temperature
- 2/3 brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon regular salt
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate chopped into irregular bits
- In a medium sized bowl, whisk the flour, cocoa powder and baking soda together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer off and add in all of the dry ingredients. Turn the mixer on and off in short bursts until you feel like the dry ingredients won't fly everywhere. Then turn the mixer on low and mix until you achieve big clumps of dough. Add in the chopped chocolate and mix on low until the chocolate is just incorporated.
- Transfer the dough and knead it if necessary (to get all the ingredients together; this dough is a bit unpredictable and will either come together immediately or not. Don't worry, the cookies will still taste amazing.). Divide the dough into 2 and roll each half into log that is 1.5" in diameter. The length of the dough log doesn't matter, but the width does so focus on that. Repeat with the other half of the dough.
- Wrap the dough logs in plastic wrap and chill in your refrigerator for at least 3 hours (or place in the freezer for 2 hours). The dough can be frozen for up to 2 months or refrigerated for up to 3 days.
- When you're ready to bake, preheat your oven to 325 degrees F. Line two standard baking sheets with parchment paper or silicone mats.
- Take one dough log out of the refrigerator and cut them with a sharp knife into 1/2" thick slices. If needed, patch any holes and reshape the cookies into circles. Place them on your prepared baking mat, making sure you leave at least 2 inches in between each cookie.
- Bake in your preheated oven for 12 minutes. They will appear underdone and will not be solid. Allow them to come to room temperature in the pan before serving.
- Repeat with the other dough log.