Besides Cookie Monster, Dorie Greenspan is considered one of the world’s utmost cookie authorities. Her cookies are simple and elaborate, fine and sublime – more than mounds of butter, sugar and chocolate chips. Her aptly named World Peace Cookies, dense chocolate-on-chocolate cookies that are not quite as heavy as shortbread, with the texture of a sable and flavour of a brownie, are worth having in your cookie repertoire.
I doubled the recipe because it’s exactly the same amount of work to mix up twice the amount of dough, and why wouldn’t you when it gets shaped into logs and shuffled into the fridge to slice and bake later anyway? You never know when you’re going to need to pull out the troops to help settle the unrest.
World Peace Cookies
Adapted from Paris Sweets, by Dorie Greenspan, by way of SmittenKitchen
2 1/2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking soda
1 1/2 cups butter, softened
1 1/2 cups packed light brown sugar
1/2 cup sugar
1/2 tsp. fine sea salt
2 tsp. vanilla
1 1/2 cups good-quality chocolate chips or chopped dark chocolate
In a small bowl, combine the flour, cocoa and baking powder; set aside. In a large bowl, beat the butter and sugars for a few minutes, until nice and light. Add the salt and vanilla and beat for 2 minutes more.
Add the flour mixture and stir by hand or beat on low speed just until it starts to come together; add the chocolate and stir or beat just until everything is incorporated.
Turn the dough out onto the counter, gather it into a ball or rough log, and divide it into three pieces. Shape each piece into a log that’s roughly 1 1/2 iinches in diameter. Wrap in plastic wrap and refrigerate for at least 3 hours, or freeze for up to 4 months. (You don’t even need to defrost it before baking — just slice frozen logs and bake as you normally would.)
Place a rack in middle of the oven and preheat it to 325°F. Cut the logs into 1/2″ slices with a sharp knife (if they crack, just squeeze them back together) and arrange onto a baking sheet (no need to spray or line it), spacing them about an inch apart.
Bake for 12 minutes – they won’t be firm, and it will be hard to tell if they’re done, because they’re so dark. Don’t sweat it. Let the cookies cool for a few minutes on the sheet, then transfer them to a wire rack. Eat warm, or cool completely.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.