You see, my work-husband turned
Fortunately, the baking bug still had it's fangs in me once I finished the macaroons and I just had to keep at it as such things cannot be tamed. It was ever so politely brought to my attention by a co-worker that the recipe for World Peace Cookies was, in fact, not on my blog. I stopped for a moment, thought of accusing her of lying because how could that be so!? before deciding to see for myself. Nope, definitely not there. I let it sink in for a moment, contemplating the disgrace I've brought to the food blogging world having never written about these cookies.
In case you've been living under a rock for the past few years, World Peace Cookies are chocolate sables, a French shortbread that is a bit more chewy than a regular shortbread, which I like since crumbly cookies make me choke when all those sandy bits ping against the back of my throat. But that's just me. I also gag on my toothbrush and my sunglasses whenever I try to hold them between my teeth to find my car keys. Yeah. The dough is flavored with a generous amount of fleur de sel sea salt (oh blessed blog namesake), wrapped around chunks of chopped chocolate, creating a perfect sweet and salty combination.
These were originally called Korova Cookies, named for the city in Paris where the recipe originated. Dorie Greenspan renamed them World Peace Cookies after a neighbor of hers said they were delicious enough to create world peace. I can't vouch for that, since they only seem to induce violence from my knowledge, but perhaps you will have better luck.
World Peace Cookies
Adapted from Dorie Greenspan's Baking : From My Home to Yours
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 pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Whisk 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 dry ingredients; 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.)
Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Using 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.