Ah, world peace. It’s what every person hopes for, and it’s especially popular among the beauty pageant crowd. We wish for it, dream of it, and finally we’ve uncovered how to get it: cookies. The answer is always cookies.
If everyone had a bite of these World Peace Cookies, the world would be a totally different place. Ok, I exaggerate just a bit, but these cookies really are just that good. They are soft and decadent, the most chocolately treat your tongue will ever taste. These cookies are made with chopped 70% dark chocolate, which balances out the sweetness perfectly. Even dark chocolate haters will love this cookie.
Oh, and did I say melty pools of chocolate? Because melty pools of chocolate are all up in these cookies, too.
Also, they are so easy to make. There’s nothing complicated about it, which means it’s almost impossible to mess up. Beginner bakers can whip these up easily to please a crowd. They’ll think you picked up some new skills from a fancy French baking school, but they don’t need to know the truth 😉
World Peace Cookies are on the menu today, folks. Try them out and see why everyone needs to take a bite.
- 1 1/4 c all purpose flour
- 1/3 c natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 11 tbs unsalted butter, room temperature
- 2/3 c brown sugar
- 1/4 c sugar
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 5 oz rough chopped extra-bittersweet chocolate (I used 70% cacao)
- Sift flour, cocoa, and baking soda into medium bowl. Set aside.
- Using an 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 just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute.
- Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours.
- When ready to bake, preheat oven to 325°F. Line 2 baking sheets with parchment paper.
- Using a sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets (cookies will puff and spread). Bake 1 sheet at a time until cookies appear dry, 11 to 12 minutes. Transfer to rack to cool.
Adapted from: Epicurious