Did everyone have a wonderful Mother’s Day?! We had a relaxing day at home which was just perfect. I haven’t posted anything chocolate for awhile and I thought it was high time! One can only go so long without a chocolate fix. These cookies will definitely satisfy even the most ardent of chocolate cravings. The recipe comes from recipe guru Dorie Greenspan. I have never baked something of hers that hasn’t turned out great. Dorie calls them World Peace Cookies. I don’t know about world peace but these sure could bring some happiness to your friends and family!
World Peace Cookies
- 1 1/4 cups all purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
- 2/3 cup (packed) golden brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat 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 sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.
I did change how I made these a little. Rather than slice and bake I made them as a drop cookie. I did still chill the dough a bit before baking. Also, I had regular old chocolate chips on hand so that is what I used. I’m sure these would be even better with your favorite chocolate.