janet @ the taste space

World Peace Cookies

In Desserts on January 20, 2010 at 9:12 PM

When trying to figure out which food to make, I find food bloggers to be fairly reliable. But not when I only see one post; when I see lots of posts (because what good is an n of 1?).  I originally spotted this recipe for World Peace Cookies at Smitten Kitchen (always a reliable source) who adapted them from Paris Sweets by Dorie Greenspan, also found at Epicurious.   My curiosity was piqued – cookies so good they would invoke world peace?! Wow, what a tall claim!  They already had rounds and rounds of praise, surfacing many years through the blogging community – and this many people couldn’t be wrong, right?

Of course not! They were incredibly tasty – a chocolate cookie with chocolate chunks and a cross between a brownie and a shortbread.  I used 70% dark chocolate for the chocolate chunks and they were delicious. They were a bit big, though, and the only hindrance in my chopping the cookies from the chilled roll. However, the cookies could be placed together nicely, even if crumbly from the chocolate chunks. Because you don’t mix it too much, and you don’t bake it too much either, these cookies are melt-in-your mouth soft and good for a couple of days at room temperature (if they last that long!).  If you haven’t made these yet, I encourage you to join the world peace cookies loving. 😀

This is my submission to this month’s Sugar High Friday featuring Comfort Sweets.

World Peace (Korova) Cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) 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, 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.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with 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 one 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.

Serving: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

Do ahead: Packed airtight, cookies will keep at room temperature for up to 3 days (Deb note: not a chance); they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a coupld minutes to the baking time.

Makes 3 dozen

  1. YUM! Looks good! 🙂

  2. Looks and sounds wonderful!

  3. gosh, these look so good right now. i wish i had a batch to eat all ready to go! they really are the best cookie dough to eat, too! 🙂

  4. Hi, I didn’t know how to contact you so I left a comment here. I like to invite you to http://www.tasteandshare.com, a food & wine social network, where you can share photos, videos and a link to your own blog.

  5. I’ve seen these cookies around too, but I haven’t made them … yet! They look wonderful.
    Thanks for entering Sugar High Friday 🙂

  6. … so sending these to the best friend currently deployed to Afghanistan.

  7. […] Saveur from Taste Space invokes global harmony with these melt-in-the-mouth World Peace (Korova) Cookies. […]

  8. […] yet. I made the Key Lime Meltaways last year for Christmas. It took me nearly a year to post all my cookies from my holiday baking escapades, and one vegan cookie that wasn’t worthy of being posted (no […]

  9. […] fudgy and chocolately. These have been a huge hit and I can see these becoming as endearing as World Peace Cookies. Isa‘s description was apt: “They are going to be the best thing that happens to anyone […]

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