I found this recipe in a book from the library! Thank you Dories Greenspan.
World Peace Cookies
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 stick plus 3 Tablespoons (11 Tablespoons) unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1/4 cup sugar
- 1/2 tsp. fleur de sel or 1/4 tsp. fine sea salt
- 1 tsp. pure vanilla extract
- 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips.
Directions;
- Sift the flour, cocoa and baking soda together.
- Working with a stand mixer, preferable fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
- Turn off the mixer. Pour in the dry ingredients, drape a kitchen bowl over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek - if there is still a lot of flour on the surface of the dough, pulse a couple of time more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough - for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks or let a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
- Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking - just slice the logs into cookies an bake the cookies 1 minute longer.)
- Preheat the oven to 325 degrees. Line two baking sheets with parchment or silicone mats. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the baking sheet leaving about 1 inch between them.
- 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.
