This is a delicious cookie that caused me to “pull my hair out”. Keep in mind, I said it is delicious. The dough was difficult to work with. It did not hold together well and often cracked, when sliced. Dorie suggested, simply pushing them back together, and I did, hoping against hope, I would have something edible.
The first batch did not fare well and crumbled into delicious pieces and crumbs. No problem with waste. I nibbled as I attacked the second batch. This is a no-egg cookie and I was just about to throw one into the mix when I discussed the topic with myself. I asked why should I put in an egg if Dorie didn’t. It will work and while I repeated that mantra over and over, I sliced the next batch of cold cookie dough. Such care, I took with these gems and then I broke away from Dorie and took each piece of dough and squished it together into a ball which I flattened and imitated the look, the best I could. I needed Dorie, standing behind me, at that moment. I was sure, nothing good would come out of this, but it did and IT was the most delicious chocolate cookie. These were not shaped correctly but I am taking bets, they tasted just like they should.
For me, this was a great success and once, I discover how to make them look good, I will be glad to serve them to guests.
World Peace Cookies from Baking from My Home to Yours by Dorie Greenspan
1¼ cups all-purpose flour
⅓ cups unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons margarine, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips or a generous ¾ cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, beat the butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the dry ingredients. On low speed, mix for about a minute, 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 divid it in half. Working with one half at a time, shape the dough into logs that are 1½ inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.
Line two baking sheets with parchment.
Using a sharp thin knife, slice the logs into rounds that are ½-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 .
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