Sunday, August 05, 2007

World Peace Cookies

I have seen this recipe popping up all over the internet lately, particularly on other food blogs and forums. Everyone loves these cookies! So of course, I had to make them. They use ingredients most people have on hand (don't worry about the fleur de sel - just use salt or sea salt instead). I had some issues, as usual, with the rolling it into logs. I don't know why I am incapable of rolling or kneading dough. I always have problems with it. Regardless, we got about 24 big cookies out of it. They are delicious! Surprisingly thin and flat, so I'm not sure what happened there. But they're very yummy and we would definitely make them again. They would also be good with some mint chocolate chip ice cream....yum.

World Peace Cookies
Originally from Baking From My Home To Yours
Yoinked from Desert Culinary

1 1/4 cups all-purpose flour
1/3 cup natural cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel
1 teaspoon vanilla
5 ounces chopped bittersweet chocolate

In a medium bowl, sift together flour, cocoa and baking soda.

In a large mixing bowl, add butter and beat until creamy. Add sugars, salt and vanilla - beat until thoroughly combined, about 2 minutes. Add the flour mixture and mix on low speed just until combined - it may be a little crumbly. Add the chopped chocolate and mix just until combined.

Scoop the dough out onto a counter and divide it in half. Working with one half at a time, shape the dough into 9" long rolls. Place the logs in saran wrap and refrigerate until very firm, at least 3 hours.

Preheat the oven to 325

Remove the rolls from the refrigerator and unwrap. Using a sharp knife, slice the rolls into 18 even-sized cookies, about 1/2" thick. The dough may crumble or crack as you slice, but just press them back together when you place them on the baking sheet. Place the cut pieces of dough onto parchment lined baking sheets, spacing them about 2 inches apart.

Bake, one sheet at a time, for 12 minutes. Remove and place on the baking sheet on a wire rack - let the cookies cool on the baking sheet until they are just warm to the touch. Enjoy the cookies warm or move them to a wire rack to cool completely.

Yield: 3 dozen (?)

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