World Peace Cookies
I had never found a chocolate cookie that I loved, until now. Dorie’s world peace cookies are amazing. They’re practically a brownie in cookie form. Truly delicious and amazing warm. Though even after fully cooled off, they’re still great. I have no complaints about these cookies, outside of the fact that they are so fragile. After making them I was moving them to a platter to take pictures and oops one split in half. I decided it was okay to eat that one, but then it happened again with two other cookies at least. So just remember if you make these, they are fragile. They may break but that’s okay. No one will care after they have a bite.
I am so glad this recipe was recommended to me and even more glad that I made them. They will be made again, though not regularly as I think I might be the only one to really enjoy them. Okay, no that’s a lie. Of course our almost 3 year old would love them too. Josh on the otherhand isn’t a huge chocolate fan. Is it a guy thing?
Please do try these, at least once. They’re really quite easy to mix up, but do need some sitting time. Prepare the dough a day or two in advance, then slice and bake. I’m learning this is a good method when you want to make several kinds of an item too. Mix it up, set it aside in the fridge until you are ready to bake. Voila! Multiple items with less stress. The only problem initially is running out of bowls. I recently added to my mixing bowl collection but I still run out of bowls if I make too much.
I first made a half batch, but in the future I will likely be making a full batch. So, a full recipe is what I’ll be sharing. Feel free to split it if desired, or store leftover dough in the freezer in an airtight container or bag. Be sure to label the bag or container if you choose to freeze any.
World Peace Cookies
Ingredients
- 1 1/4 C all purpose flour
- 1/3 C cocoa powder
- 1/2 tsp baking soda
- 11 Tbsp unsalted butter
- 2/3 C light brown sugar
- 1/4 C granulated sugar
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 3/4 C mini chocolate chips
Instructions
- In a medium bowl, sift flour, cocoa and baking soda. In a large bowl or stand mixer, beat softened butter until smooth. Add in sugars, salt and vanilla. Scrape the sides of your bowl well. Add flour mix gradually. Do not overmix dough. Stir in chocolate pieces.
- Form dough into one or two logs, wrap in plastic. Make sure to form your logs as wide around as you want your cookies to be. At first I made them pretty small around as that is what was I read, but then realised they'd make seriously small cookies. I pounded and reshaped the dough into a nice thicker log. Chill a minimum of 3 hours, or overnight as I did. Store dough in the fridge for up to 3 days or in the freezer for 2 months.
- Using a sharp knife, make slices that are approximately 1/2" thick. Bake 12 minutes in a 325F° oven. Let cookies sit on baking sheet for several minutes prior to attempting to transfer any cookies to a cooling rack. Be extremely careful as these are very delicate. Slide the cookie on your spatula and slide off just as gentle. Whenever transferring the cookies from one location to another, I suggest using a spatula to prevent breakage.
- Eat warm or store in an airtight container for up to several days.
