It's time to bake some World Peace Cookies

I think the world needs more cookies. There really isn't anything better than a fresh cookie to put a smile on your face. What if we did a better job of sharing cookies with one another? What if everyone took a cookie break every day? Wouldn't that make for a happier world? Simplistic I know.

This last week has been very sad watching Ukraine being attacked by the Russians. It is mind-boggling and hard to even imagine that it can be happening. Why can't we live in peace? I remembered a recipe that I saw years ago and it dawned on me that now was the perfect time to try it. I knew it was time to bake some World Peace Cookies (this is really their name!) They did not disappoint me. These cookies are richly intense chocolate shortbread-like cookie. It is fudge-like a brownie as well. Full of deep chocolate deliciousness. It is a simple recipe but does need time to chill, so plan accordingly. I think they taste best the first or second day. They also freeze well.

There is an old song that says, "Let there be peace on earth and let it begin with me." I can start by baking some World Peace Cookies! Then perhaps I can share some with my family, friends, neighbors, or coworkers. I think that would do a lot of good for everyone involved. I think Putin might be a happier, more peaceful guy if someone brought him fresh cookies every day! Seriously though, let's keep Ukraine in our prayers and hope that soon there will be peace.

World Peace Cookies
11 Tablespoons unsalted butter, room temperature and cut in chunks (This is one stick plus 3 Tablespoons)
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fleur de sel salt (flaked) or 1/4 teaspoon fine sea salt
5 ounces bittersweet chocolate, chopped or 3/4 cup mini chocolate chips

Place the butter and sugars in the bowl of an upright mixer. Use the paddle attachment if you have one. Beat for 3 minutes. Add the vanilla and beat to mix in. Turn off the mixer. Combine the flour, cocoa powder baking soda, and salt in a separate bowl. Whisk to incorporate together. Add all once to the butter/sugar mixture. Beat on low until moist curd-like chunks are formed. Do not overmix!
Gently mix in the chocolate bits or chips. The dough may look crumbly. Turn the dough out onto a work surface. You will work it to form a cohesive dough. Gather with your hands and press together to form two logs of dough, each 1 1/2 inches in diameter. Don't be concerned with the length, just get the diameter right. Wrap in saran and refrigerate for at least 3 hours or overnight.
When ready to bake, move an oven rack to the center of your oven. Preheat the oven to 325 degrees. Line your cookie sheet with parchment paper. Take one log of dough out and work with one at a time. and slice it into 1/2 inch slices. Place 2 inches apart on the cookie sheet. Put on the center rack and bake for 12 minutes. Do not open the oven during this time. Remove from oven after 12 minutes. They might not look done but remove at this time. Leave them on the cookie sheet for about 5 minutes and remove them to a cooling rack. Continue till done with all the dough.
Yield - about 36 cookies.

* The original calls to sift the flour and cocoa powder. I did not do this. I make sure to aerate them as I measure.
* There are no eggs! So this isn't a misprint.
* I used dark chocolate chips and chopped them with a heavy knife. Or you could use a chocolate bar and chop it.
* I let the dough sit for about 20 minutes once I took it out of the fridge, it was very hard.
* Before cutting the cookies, I mark the dough at 1/2 inch intervals. Use a ruler and a knife to make a slight mark.
* An empty water bottle with a wide mouth is a great place to chill the dough because it keeps the dough circular.
* I think these would be good to sprinkle a little sea salt on once they are out of the oven.
* Recipe source: Dorie Greenspan

Photo: Davide Luciano
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