These cookies are new for me, at least! I have been reading about them for ages now, and finally got to try them out. I just got Dorie's Baking From My Home to Yours cookbook and this was the first recipe I that I put to use. (Dorie Greenspan is also new to me, believe it or not!)
Just like everyone has said, these cookies are AMAZING. My plan had been to take them into work, but immediately after baking them I got a horrible cold. So rather than going in to work, I have spent the last two days laying on my couch feeling like death warmed over, eating a steady stream of World Peace Cookies. (Actually, I did venture out long enough to track down some hushpuppies, then I returned to my couch and my cookies). It should not be a surprise to anyone that I STILL feel like crap. And I have no cookies left.
Usually, after I violate myself with some sort of treat, I never want to see the thing again. But instead, I am actually mourning that I have none left! I kept reading about the "sandy texture", and didn't know what that meant - I guess I still don't exactly, but the texture of these cookies is soft and lovely. I like them with biggish chunks of dark chocolate, to contrast with the soft cookie. Then every once in a while you get a wave of salty goodness, and maybe even a tiny crunch when you find a bit of fleur de sel. Yum! I will be making these again soon, only I will find a way to share next time (maybe).
World Peace Cookies, or Korovas, from Baking From My Home to Yours, by Dorie Greenspan
- 1 1/4 cups flour
- 1/3 cup cocoa powder
- 11 Tbsp butter at room temperature
- 2/3 cup light brown sugar
- 1/4 cup sugar
- 1/2 tsp fleur de sel
- 1 tsp vanilla
- 5 ounces chopped bittersweet chocolate (I used really dark chocolate)
Mix together flour, cocoa and baking soda.
Beat butter until soft, then add sugars, salt and vanilla. Beat for 2 minutes. Add dry ingredients and mix slowly until just combined; mix in chocolate. Do not overmix this dough. Divide dough into two portions, and form into logs of 1 1/2 inch diameter. Chill in refrigerator for at least 3 hours.
Preheat oven to 325 degrees and line baking sheet with parchment. Slice dough into 1/2" thick cookies, squishing back on any bits of dough that fall off (the dough is crumbly). Bake for exactly 12 minutes even though cookies will look underdone, and cool on baking sheet on wire rack.
Be sure to check out the roundup for the Weekend Cookbook Challenge, which should be posted soon.