World Peace Cookie
Everyone raves about this favorite cookie of France. I know you will too!
Ingredients
- 1 1/4 cups
all-purpose flour
- 1/3 cup unsweetened cocoa powder)
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons unsalted butter, room
temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4
teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 5 ounces bittersweet chocolate, chopped into chips (no pieces larger than 1/3 inch), note Use fine quality chocolate like Ghiradelli
Directions
1, Bake for 12 min. in325 degree oven - cookies might not look done
2.
Sift the flour, cocoa and
baking soda together.
3.
Working with a stand
mixer, preferably 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.
4.
Turn off the mixer. Pour
in the dry ingredients, drape a kitchen towel 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 times 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 a little crumbly. Toss in the chocolate pieces and mix only to
incorporate.
5.
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 — let it warm just
enough so that you can slice the log into rounds and bake the cookies 1 minute
longer.)
6.
Center a rack in the oven
and preheat the oven to 325 °F. Line two baking sheets with parchment or
silicone mats.
7.
Using a sharp thin knife,
slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to
crack as you're cutting them — don't be concerned, just squeeze the bits back
onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1
inch between them.
8.
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.
5.
Line two baking sheets
with parchment or silicone mats.
6.
Using a sharp thin knife,
slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to
crack as you're cutting them — don't be concerned, just squeeze the bits back
onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1
inch between them.
7.
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.