World Peace Cookies

from Eggs on Sunday

 from Baking: From My Home to Yours by Dorie Greenspan

Ingredients
1 1/4 cups AP flour
1/3 cup unsweetened cocoa powder (I prefer Dutch cocoa powder)
1/2 teaspoon baking soda
1 stick plus 3 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

Directions

Whisk together the flour, baking soda, and cocoa.

In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it’s soft and creamy. Add the sugars, salt and vanilla extract and beat for an additional 2 minutes.

Turn off the mixer, add the dry ingredients, and pulse the mixer on low speed to mix the dry ingredients in. Start by pulsing about 5 times, a second or two each time, and then check to see if there’s still a lot of flour on the surface of the dough. If so, pulse a few more times. Continuing at low speed, mix for 30 more seconds, just until the flour disappears into the dough. Try to work the dough as little as possible once the flour is added, and don’t worry if it looks crumbly. Toss in the chocolate chunks and mix just to incorporate.

Turn the dough out onto a work surface and divide in two. Shape each half into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 3 hours (you can refrigerate the dough for up to 3 days at this point, or freeze for up to 2 months. If you do freeze them, I find it easiest to defrost them in the fridge prior to slicing and baking – I found the dough cracked and crumbled too much when I sliced it frozen.)

When you’re ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats. Use a sharp knife to slice the logs into 1/2-inch rounds; if they crack a little when you slice them, just press them back together. Place the rounds on the baking sheets, spacing them about 1 inch apart.

Bake one sheet at a time for 12 minutes. They won’t look done, or be totally firm, but that’s okay. Let the cookies cool on the sheet pan, and remove them to a cooling rack when they’re just warm.

Makes about 36 cookies.