Thursday, August 27, 2009

World Peace Cookies

Why, oh, why have I not made these before now? That is what I keep asking myself! These cookies are that good! Megan has raved about these, Maria made these not too long ago and loved them too. So, I asked myself, why haven't I made them? I am still kicking myself in the back end for not making them before now. I do have a confession about them though, I didn't let the dough chill. And you know what? They still turned out great! I will be making these over and over again!

World Peace Cookies
From: BFMHTY
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 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 vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought 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 flour, 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 times, 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 more; 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 at 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 longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds 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.

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

13 comments:

sarahe said...

looks like i will have to try these...for sure!

Pamela said...

They're great, aren't they? The dough is so great to keep in the freezer for anytime, too! Love 'em!

Smitten Sugar said...

Yum these look great! I think Ill have to be making these soon after your rave reviews!

Megan said...

Wow - that's some review! I made them and didn't like them (if you can believe that). I think it may have been the salt I used, so I should try again and maybe just leave the salt out.

The Blonde Duck said...

I've heard great things about these!

Katherine Aucoin said...

I saw these around a month or so ago and everyone who made them raved about them. They are so chocolately looking. I am going to try and make these Sunday afternoon.

Megan said...

They are my daughter's #1 requested cookie. We love them. I like to double the recipe and freeze logs of dough. Let the logs thaw for about 30 minutes and slice and bake. Perfect cookies!

Ingrid said...

You're the second blog in row that I've stopped at that has cookies....I really wish I liked baking 'em. I'm just too lazy. Send me some!
~ingrid

Palidor said...

They look like the perfect chocolate cookie!

Avanika [YumsiliciousBakes] said...

I tried them once, and didnt like them! Can you believe it? I still wonder why! Because yours look soo good, it makes me wish I had one!

Louise | UPrinting.com said...

Interesting name. Why is it called World Peace cookies, anyway? Do you think if we serve them to the bad guys, they'd stop terrorizing everyone? Just kidding. :)

They sure do look so delicious though...

Teena in Toronto said...

Yum!

Happy blogoversary!

SueFitz said...

Congrats on your blogoversary!

Look like great cookies

Thursday, August 27, 2009

World Peace Cookies

Why, oh, why have I not made these before now? That is what I keep asking myself! These cookies are that good! Megan has raved about these, Maria made these not too long ago and loved them too. So, I asked myself, why haven't I made them? I am still kicking myself in the back end for not making them before now. I do have a confession about them though, I didn't let the dough chill. And you know what? They still turned out great! I will be making these over and over again!

World Peace Cookies
From: BFMHTY
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 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 vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought 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 flour, 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 times, 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 more; 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 at 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 longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds 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.

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

13 comments:

sarahe said...

looks like i will have to try these...for sure!

Pamela said...

They're great, aren't they? The dough is so great to keep in the freezer for anytime, too! Love 'em!

Smitten Sugar said...

Yum these look great! I think Ill have to be making these soon after your rave reviews!

Megan said...

Wow - that's some review! I made them and didn't like them (if you can believe that). I think it may have been the salt I used, so I should try again and maybe just leave the salt out.

The Blonde Duck said...

I've heard great things about these!

Katherine Aucoin said...

I saw these around a month or so ago and everyone who made them raved about them. They are so chocolately looking. I am going to try and make these Sunday afternoon.

Megan said...

They are my daughter's #1 requested cookie. We love them. I like to double the recipe and freeze logs of dough. Let the logs thaw for about 30 minutes and slice and bake. Perfect cookies!

Ingrid said...

You're the second blog in row that I've stopped at that has cookies....I really wish I liked baking 'em. I'm just too lazy. Send me some!
~ingrid

Palidor said...

They look like the perfect chocolate cookie!

Avanika [YumsiliciousBakes] said...

I tried them once, and didnt like them! Can you believe it? I still wonder why! Because yours look soo good, it makes me wish I had one!

Louise | UPrinting.com said...

Interesting name. Why is it called World Peace cookies, anyway? Do you think if we serve them to the bad guys, they'd stop terrorizing everyone? Just kidding. :)

They sure do look so delicious though...

Teena in Toronto said...

Yum!

Happy blogoversary!

SueFitz said...

Congrats on your blogoversary!

Look like great cookies