8/30/10

World Peace Cookies

Dorie Greenspan is a brilliant baker. In her cookbook Baking:  From my home to yours, Dorie shares the recipe for World Peace Cookies (the original recipe of Parisian pastry chef Pierre Herme) and explains their name.  "A daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness."

These cookies are a member of the sables family (think sandy and buttery, like shortbread).  The mixture of cocoa, chocolate chunks, and just a hint of saltiness makes these cookies irresistible.  Jim Bob and I have decided that we've had enough peace, and I'm taking them to work tomorrow to share with my coworkers.

World Peace Cookies 2
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 sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips or a generous 3/4 cup store-bought mini chocolate chips 

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment 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 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.

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 and bake the cookies 1 minute longer.)

World Peace Cookies 1Center a rack in the oven and preheat the oven to 325 degrees F.  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.  (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.

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. 


Source:  Baking:  From my home to yours by Dorie Greenspan

1 comments:

Stickhorsecowgirls said...

Okay, I'm making these over the weekend...the pictures, alone, look good enough to eat! C

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