Monday, June 7, 2010
World peace cookies
World Peace cookies: Because if everyone had one, there'd be world peace.
That might not exactly be true... but why don't we at least try?
This was one of the first recipes I made after discovering Smitten Kitchen last year. My roommates definitely appreciated my new-found love of cooking and baking, particularly because it meant leftovers whenever they came back from class.
I did also gain about 10 pounds that year... I'm pretty sure it didn't have anything to do with these cookies. Nope. Or Deb's peanut butter chocolate cake. Or her grasshopper brownies. Or the key lime meltaways... definitely not those.
I made these again yesterday, after deciding to overhaul several of the cabinets in my family's kitchen, all of which had become junk drawers. Luckily, I was able to bargain with cookies in order to get my mom to consent to me throwing away rusted oyster knives, broken cutting board pieces, and body-less thermos lids.
I also wrangled her out of $25 in exchange for the one cookie I had left. (I couldn't find my debit card! Plus... she owed me.)
And boys like them too.
World Peace Cookies
Slightly adapted from Smitten Kitchen, and in turn, from Dorie Greenspan
1 1/4 c. flour
1/3 c. unsweetened cocoa powder (I used Hershey's Special Dark cocoa powder, though I think I prefer the regular version)
1/2 tsp. baking soda
11 tbs. butter, at room temperature (I used salted)
2/3 c. packed light brown sugar
1/4 c. white sugar
1/4 tsp. salt
1 tbs. vanilla extract (calls for 1 tsp., but I like the added vanilla)
1/2 to 3/4 c. chocolate chips (I used semi-sweet, but would be delicious with a darker chip)
Sift flour, cocoa and baking soda together. Beat butter till soft and creamy, then add both sugars, vanilla and salt and beat for two more minutes. Add flour mixture, stirring with a wooden spoon to combine. If using a mixer, you can turn it on once the flour mix is interspersed enough that you won't be covered with it upon trying to mix. Either way, the texture of your cookie will be best if you only mix until the flour disappears into the dough. It will be crumbly at this point. Crumbly is good. Add chocolate chips and mix until just incorporated.
Smitten Kitchen suggests shaping the dough into two 1 1/2 inch in diameter logs, then chilling them for at least three hours. I've never actually waited the full three hours, so perhaps some cookie magic happens then, but usually I put the logs in the freezer for an hour or so, then slice them into cookies when I'm ready to bake.
For baking: Preheat oven to 325°F while you cut your logs into 1/2 inch slices (thicker is fine) and place on a greased baking sheet, 1 inch apart. (If the dough crumbles, just mold it together.) Cook on your oven's center rack for 12 minutes. They won't look done, but they are, and they are delicious. You can serve warm or at room temperature, but I (and Deb!) like them best at room temperature.
Notes: These will be relatively lighter in color if you use regular baking cocoa. I'd suggest going for regular baking cocoa and dark chocolate chips. Experiment.
Ta da! Now go spread the love.