"world peace" cookies

meme #2 - Dorie Greenspan's World Peace Cookies

I have awesome friends and family.

No, really. I might venture to say the BEST. Here are my reasons:
1. I received an amazing super-blender (Vitamix) for Christmas from JHA, with "More Power!" a la Tim the Toolman Taylor
2. I received a gorgeous(!) new flashy mixer for Christmas from my cousin and great-aunt, debuted below. (Note I added production photos!)
3. When I said I was starting a business, everyone I knew was (is) rallying to help me in all sorts of ways

Don't be jealous. I know. They're pretty cool. Here's a tip, though: when your awesome friends are helping you out with your business, you can't very well show up on their doorstep empty handed. Since I know my webguy (another JH, it's confusing) likes chocolate, I thought it would be a good time to try this one out.

On world peace cookies:

 "The chocolate sables were originally called Korova cookies after the restaurant where they were first created, but Dorie's neighbor renamed them for the effect he thought they could have on the world if everyone ate one per day."

This is Dorie Greenspan's recipe. If you don't know her, she's one of those baking Cooks To Know. Check her books out - they're all really perfected, brilliant recipes. She does a little pop-up cookie store in NYC - I think she might have it right now - for two weeks in Midtown.

These cookies were initially underbaked, my assumption being cookies should always be chewy and underbaked, but upon tasting them in their warm, crumbly state, I popped them in for a few minutes and realized this is one cookie best cooked all the way through. Later I realized it's also better at room temperature, after they've set up. Expect a really chocolatey crunchy cookie good for packaging and mailing, eating with ice cream, etc. I loved it, but you really have to know what to expect.

Next batch: slathered with Nutella and made into a Nutella chocolate sandwich...

World Peace Cookies yields about 36 cookies
from Baking: From My Home to Yours, by Dorie Greenspan

• 1 1/4 cups all-purpose flour (137g)
• 1/3 cup unsweetened cocoa powder (33g)
• 1/2 teaspoon baking soda
• 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature (5.5oz)
• 2/3 cup (packed) light brown sugar (146g)
• 1/4 cup sugar (50g)
• 1/2 teaspoon fleur de sel (I used Kosher)
• 1 teaspoon 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, 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 flour and start at the lowest speed - it might splash a little. (Does flour "splash?) 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.)

anyone want to lick the batter? no eggs!
note: pink heatproof spatula from mum in England!

Time to bake:
Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment/foil.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. Reshape them if they crack. Arrange the rounds on the baking sheets, 1" apart. They spread.

Bake the cookies one sheet at a time for 12 minutes, until they look dry. Transfer the baking sheet to a cooling rack. I like them at room temp, and you can freeze the finished cookies for a few months.