World Peace Cookies

 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;

1. Sift the flour, cocoa and baking soda together.
2. 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.
3. 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.
4. 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.)
5. 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. 
6. 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.