So have you ever had one of those days that just isn't good. Or a little bit off. Or completely sucks?
I have, now I'm not saying today was one of those days, but I do have them...and on those days I wish I had one of these cookies...
Now I can't HONESTLY say that taking a bite of one brings world peace, as the name proposes. However I do believe that these could cure a bad day, or at least take the edge off of one. Or if you really just want a rich, chocolatey, decadent cookie, and not really your everyday, tea or coffee type of cookie, I highly suggest making these.
I actually just highly suggest making them. So..make them...right away. Oh and follow the recipe exactly. It's definitely an easy one, but probably easy to mess up too and to get the right buttery yet not too dense consistency, it's best if the recipe is followed. Oh and then...eat them, preferably with a glass of milk
World Peace Cookies:
*1 1/4 cups all-purpose flour
*1/3 cup natural unsweetened cocoa powder
*1/2 tsp baking soda
*11 tbsp (1 stick + 3 tbsp) unsalted butter- bring to room temp
*2/3 cup (packed) golden brown sugar
*1/4 cup sugar
*1 tsp vanilla extract
*1/4 tsp fine sea salt
*5 oz extra-bittersweet, good quality chocolate (do not exceed 85% cacao), chopped (I used scharffenberger 70%)
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 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 11/2 inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. (this can be made 3 days ahead and kept in fridge until when you want to bake them- or stored frozen in freezer for up to a week). Keep chilled until you bake them.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a thin, very sharp knife (they crumble pretty easily if the chocolate is hard), cut logs crosswise into 1/2 inch-thick rounds. Space 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), 11-12 minutes. Transfer to rack; cool. Store airtight at room temperature.
Recipe from the September 2010 issue of bonappetit.