TWD Rewind, World Peace Cookies

This weeks Tuesdays with Dorie is a rewind which means that we get to chose  a recipe that the group has already made.  When we get this opportunity I usually try to make one of the recipes that I have missed but I decided to make a family favorite, World Peace Cookies.

These are great for lots of reasons.  First they combine sweet, salty, and chocolate.  Second they are so easy to make.  And third, you can bake then right out of the freezer.  This is a win, win, win. 

I must tell you that it was not love at first bite for me with these cookies.  I only made them a second time because my family requested them.  I think that I like them better each time I make them. There are some in my freezer right now just waiting for a New Year's party.

I wish each of you a very Peaceful New Year and as always, Happy Baking.  Just in case you haven't tried these cookies yet I have included the recipe.

World Peace Cookies

page 138-139

Baking From my home to yours

1 1/4 cups all-purpose flout

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 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 pure vanilla extract

5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup 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 dry ingredients, 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 minutes, 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 mor; 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 a 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 loner.)

 Center a rack in the oven and preheat the oven to 325.  Line two baking sheets with parchment or silicone mats.   

     Using a sharp thin knife, slice the logs into rounds, that are 1/2 inch thick.  (The round 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 1 inch between them.

     Baking the cookies on 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 cooking rack and let the cookies rest until they are only just warm, at which point you can serve or let them reach room temperature.