World peace cookies

If you´re well known in the cookie buisness, you might have heard of these. If not, let me introduce you. These cookies come from Dorie Greenspan´s “Baking – from my home to yours”. When I finally got my hands on this book, I was kind of overwhelmed. First of all by its size and weight (it was a gift) – it was enormous! And secondly, and maybe most importantly, by the number of recipes. (I guess I should have predicted that, given its size, but – well, what can I say…) The book doesn´t waste a lot of space or pages on pictures – which I normally don´t think is a waste – on the contrary, it´s what makes me want a cookbook, and what makes me purchase it. But here, I´m thankful the pictures are left out to make room for more recipes. After all, it was a struggle to get that book, as you can read here…

But, when I was going to start baking, I had no idea where to start. I mean, where does one start with over 300 recipes? And almost without any pictures to tempt me? Hmm. One starts at google, of course! I searched for “best, or favourite recipes”, and after a little googling, there were a few recipes that seemed more popular than others. One of them were something called world peace cookies. (Another was Swedish visiting cake, so that´s next on my list!) A cocoa-cookie with sea salt and chocolate chunks. Well, that didn´t exactly put me off! Though, normally I like my cookies non-chocolate. That is, without cocoa in the batter. But not completely without chocolate! Hell no! Bring on the chocolate chunks! But, I decided to have an open mind. So many people can´t be wrong. And it´s not like I dislike chocolate cookies, they´re just not my favourite. Until now.

I made these for the first time a while ago, but they turned out butt ugly, delicious though, but not to be broadcast worldwide. Sorry guys, I´m shallow. These turned out better. And I know what you´re thinking: They´re not that good looking. And seriously, can they be that good? Isn´t it just another cookie?
No – it´s not. It´s a cookie, yes, but it´s a really, really good one.

The taste is rich and very chocolatey. It´s enhanced by the addition of sea salt. Oh chocolate and sea salt. How I love you two together. And my photos don´t really do them any justice, and that´s not just because of my lack of photo-skills, it´s because any photos of these cookies can´t show how yummy-tasty they are! Appearantly these cookies got their name, by Dorie’s neighbour who thought that a daily dose of these cookies would be enough to instigate world peace. Well, I don´t know about that. I see his point, but on the other hand, these cookies might as well start a world war. You get the point: They´re good.

World Peace cookies

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 chipsWhisk 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.