World Peace Cookies

Recipe printed from

World Peace Cookies
Adapted from Dorie Greenspan via Bon Appetit, September 2010; makes 4-5 dozen

ok, true. this makes a lot of cookies. it's because i doubled the recipe. why? I was making these for a lot of people, but even if you aren't, might I suggest making the dough and freezing any unbaked dough until you do want to use it? oh, the joy of slice n' bake cookies! thanks, Dorie!

as for adjustments, i didn't change much. I did cut back on a little butter since I didn't have enough after i doubled the recipe, and I think 2 sticks is fine (doubling would actually mean 2 sticks + 5 more T if you want to add the extra 5 T, go for it!). I also added 4 oz butterscotch chips instead of another 4 oz of chocolate chips, but you do what you want. heck, white choco chips or peanut butter would also be tasty.

2 1/2 c all purpose flour
2/3 c natural unsweetened cocoa powder
1 t baking soda
2 sticks unsalted butter, room temperature
1 1/3 c (packed) golden brown sugar
1/2 c sugar
2 t vanilla extract
1/2 t fine sea salt
4 oz extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)
4 oz butterscotch chips (optional, or double the amount of chocolate)

Whisk flour, cocoa, & baking soda together into medium bowl. Using 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 & butterscotch chips (if using); mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough into four pieces. Place each piece on a sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours (I actually froze the dough for an hour b/c I didn't have 3 hours to chill it. It seemed to work fine that way). You can do this in advance, or as I suggested, you can freeze some of it too! Just keep the dough chilled until you're ready to use it.

Preheat oven to 325 F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Remove from oven and let firm up a bit, then transfer to rack; cool. Store airtight at room temperature.