Friday, October 25, 2013
Happy Birthday, Dorie!
Above pictured are Dorie's World Peace Cookies. This is essentially a chocolate shortbread cookie, with more chocolate inside plus some sea salt to give you a nice salty kick. Yum. The clever girl called them "brownie cookies" and she is on to something there. They have the flavors of a good chocolate brownie plus that awesome salt kick, but have the shape and texture of a shortbread cookie. Best of both worlds, I would say. According to Dorie, the cookie got it's name from a friend who said that eating these cookies daily would ensure world peace and happiness.
World Peace Cookies
adapted from Dorie Greenspan
makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 TB unsalted butter (11 TB total), 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 oz. bittersweet chocolate, chopped, OR a generous 3/4 cup mini-chocolate chips
Sift the flour, cocoa powder and baking soda together and set aside.
Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 additional minutes. Turn off the mixer and add the flour mixture all at once. Drape a tea-towel over the mixer so you don't cover your entire kitchen with powder, and pulse the mixer on low speed 5-6 times. Check the bowl - you want the flour to be starting to get mixed in - no longer on the surface of batter. If your batter is at this point, remove the towel and continue to mix on low speed for about 30 more seconds, just so the flour has disappeared. Do not overmix the dough - if it looks crumbly that is okay. Add the chocolate pieces and gently mix only to incorporate the pieces.
Lay a piece of plastic wrap on your counter and turn the batter out onto the plastic. Gently gather it together and divide in half. Put one half back in the bowl for a moment. Gently shape the other half into a log about 1 1/2 inches in diameter. Wrap with the plastic wrap and repeat with the second half of the dough. Refrigerate the logs for at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If the dough is frozen, do not defrost before baking, just slice into cookies and bake for one additional minute.
Center a rack in the oven and preheat to 325F. Line two baking sheets with parchment. Using a sharp, thin knife, slice the logs into rounds 1/2 inch thick. If the rounds crack while you slice them, just squeeze the bits back together. Arrange the rounds on a prepared cookie sheet, leaving 1 inch between them.
Bake one sheet at a time for 12 minutes. The cookies will not look done and they will not be firm, but this is perfect. Stick the entire cookie sheet on a cooling rack and allow the cookies to rest until they are just warm, then serve them or let them come to room temperature.
If there is even a chance that these cookies could bring world peace and happiness, someone in the DC area needs to bake up some batches and get them to Congress. Maybe these will help them figure out how to make good (dare I say better?) decisions.
Again, happy birthday to Dorie. What an amazing, brilliant cook.