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!
Author: Eva Bakes
1 and 1/4cupsall-purpose flour
3/4cupunsweetened cocoa powder
11Tablespoons (1 stick plus 3 Tablespoons)unsalted butter, room temperature
1/2teaspoonfleur de sel or 1/4 teaspoon regular salt
5ouncesbittersweet chocolatechopped 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.
Leftover cookies should be stored in an airtight container at room temperature and will keep for several days.Source: Dorie's Cookies by Dorie Greenspan