I had another post planned for today, but then Dorie tweeted at me, you know, on the Twitter, and I got too excited to post anything but these cookies.
Dorie Greenspan. Dorie Freaking Greenspan! Author of Around My French Table and Baking: From My Home To Yours and contributor to Bon Appetit and, you know what? If you don’t know who she is then it’s time to get with the picture. Dorie Greenspan, people. Guru.
Yeah, so, she tweeted at me. No big deal. I started it. I’d been invited to a potluck dinner and was thinking about making Dorie’s famous World Peace Cookies for the event, so, naturally, I decided that everyone should know about it… in fewer than 140 characters. I took to Twitter.
On November 10th, I wrote: Attempting world peace. Cookies, world peace cookies. Wish me luck @doriegreenspan.
The @doriegreenspan part was just a laugh. Just one of those things, thrown out into the Universe, never to be retrieved. But then!
November 10th, from @doriegreenspan: @mollydunkncrumb Have fun making the World Peace Cookies and let me know how you like them. Would that cookies could bring world peace…
That response made my day. Hell, it made my entire week. She has no idea, but it did. And the cookies? So deep. So chocolatey. Dark and tender-crumbed and flecked with salt. The kind of cookies you eat with your eyes closed. Amazing.
If ever a cookie could bring world peace, this one would most certainly do it, I’m most certainly sure. In the meantime, though, I’ll be on the Twitter. With Dorie. No bigs.
Dorie Greenspan’s World Peace Cookies
I made these using the metric ingredient amounts and my kitchen scale – it’s so quick and easy, I’ve mixed up extra batches to stock in my freezer. Possibly the best decision I’ve ever made. No way of knowing, of course. But possibly.
- 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
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.
Makes 20-22 cookies.