For Tuesdays with Dorie we’ve baked out of order for the month of November. I’ve made 3 of the 4 picks, but alas, I will not be posting the Chocolate Caramel Chestnut Cake chosen by Katya of Second Dinner. I’m sorry Katya, but with the rush of Thanksgiving, work I have to complete before heading out of town, and the cost of some of the difficult to find ingredients for this one, it will end up being a rewind for me some time in the future. It looks delicious and I will try it. Dear readers, to see the marvelous cake I am referring to, head over here to Katya’s blog.
So instead, I went on a cookie baking spree this past weekend. Check in later tonight for Cranberry Orange Spirals and Snickers Peanut Butter Cookies. Today however, I have Dorie’s World Peace Cookies.
There’s been quite a bit of hype over these cookies, seems they are quite popular around the internet and blogosphere. You can read about the origin of the name on Dorie’s site, and there’s also a link to the recipe there.
These cookies are deeply dark and chocolately, with just a hit of saltiness. Very tasty and worthy of a glass of milk for dunking. They are simple to make and tasty to eat.
Alas, I think they are good, but am afraid that all the hype about them raised my expectations far too high and I honestly don’t see what all the fuss is about. :-/ Don’t get me wrong, they are good, I only wish I hadn’t read all about them first.
World Peace CookiesPrint Rate
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons 11 tablespoons unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
- Whisk flour, cocoa powder, and baking soda into medium bowl.
- Using electric mixer, beat butter in large bowl until smooth and creamy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat gently just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on a sheet of plastic wrap or parchment. Form each piece into 1 1/2-inch-diameter log. Wrap each tightly and chill until firm, about 3 hours. (Note: this can be done in advance – logs can be stored in the fridge up to three days before slicing and baking).
- Preheat oven to 325°F. Line baking sheets with parchment paper. Using a sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space cookies 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), exactly 12 minutes. Transfer to rack and cool before enjoying with a large glass of milk.