Ahhh…if only cookies were the solution for world peace.
Not, as my mother liked to call them “Whirled Peas”. That just sounds less than appetizing. Especially with cookies.
My friend Quinby gave me the recipe for these cookies after talking about how good there where. And since I trust her opinion on such things I took her word that these chocolatey goodness cookies really were quite good. So when she emailed me the recipe I starred it AND marked it as important (for ease of searching within gmail) for a when I actually decided to get around making them.
I’ve known Quinby since…2006? 2007? I think. Either way, I freaked her out when I first met her. I think I was operating on very little sleep which sends me in either of two directions 1) groggy, hateful person who doesn’t talk to anyone or 2) super hyper cheerleader-on-crack. I was in pathway 2 when I met her which fair enough for freaking her out. I got introduced said a very cheerful “Hello!!!!!” hugged her than bounced off.
I’m glad she saw past that though, because Quinby is one of my dearest friends that I have. Although I don’t get to see her nearly as much as I’d like since she spends most of her time in England. She’s a stud and got her undergrad at Cambridge University. She’s even applied to do her PhD work at Cambridge because she’s awesome. So when she told me when she was leaving I knew I had to make some cookies for her before she left.
Besides, her kitchen has AWESOME light and I’ve wanted do shoot food there for AGES. So win win, she gets cookies and I get to take pictures!
She’s ditching me for the wilds of England come September 1st, so I decided to make her World Peace cookies since she knew about Dorie Greenspan before me. I know, I know, I’m OVERLY late to the Dorie Greenspan party, but better late than never. Right? Yes? Hopefully.
The cookies were very chocolatey, Quinby mentioned they tasted differently than when she made them. Probably because I only had normal chocolate chips and when I measured out 5 ounces I decided that there wasn’t nearly enough chocolate chips in the cookies so I dumped in a bunch more. I probably ended up adding way too much in the end; but still delicious nonetheless.
They reminded me of the chocolate chocolate chip muffins from Costco, but in cookie form so if you like those muffins you’ll definitely like these cookies. Or if you have anyone who is a chocolate fiend in general try making these for them!
Who knows, maybe they will cause world peace if everyone eats them at the same time?
World Peace Cookies
Adapted from Dorie Greenspans’ Baking: from my home to yours
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
11 tbs. unsalted butter, at room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/2 tsp. fleur de sel or 1/4 tsp fine sea salt
1 tsp. vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift flour, cocoa, and baking soda together.
Beat butter on medium until soft and creamy (Dorie specifies a stand mixer and the paddle attachment). Add both sugars, the salt, and the vanilla, and beat for two minutes.
Turn off mixer and pour the dry ingredients into the bowl. Place a towel over the mixer and pulse the mixer at a low speed about five times, a second or two each time. Have a look at the dough and see how much flour is on the surface of it; if there’s still quite a bit, pulse a couple of more times, while if there is not, remove the towel. Mix at low speed for another thirty seconds or so, just until the flour disappears (work the dough as little as possible once the flour has been added; it’s okay if the dough is a bit crumbly). Toss in the chocolate and mix only to incorporate.
Gather the dough on a work surface and divide it in half. Work each half into logs that are 1 1/2 in. in diameter. Wrap the logs and refrigerate for at least three hours (you’re fine with it in the fridge for up to three days or in the freezer for up to two months. General rule of adding a minute of baking time if using frozen dough applies).
Center a rack in the oven and preheat the oven to 325F. Line a couple of baking sheets.
Slice rounds that are 1/2 in. thick from the logs and arrange the rounds on baking sheets, leaving about an inch between them (if the rounds crack a bit when you’re cutting them, just smoosh them back together).
Bake cookies one sheet at a time for twelve minutes–they won’t look done or be firm but they’re perfect nonetheless. Transfer the baking sheet to a rack and let the cookies cool until at least just warm.