World Peace Cookies | Korova Cookies
User Reviews
5
World Peace Cookies | Korova Cookies
Description
The recipe for World Peace Cookies starts by combining all-purpose flour, Dutch-processed cocoa powder, and baking soda as dry ingredients. Softened unsalted butter is creamed with light brown and granulated sugars, fleur de sel or fine sea salt, and vanilla extract until creamy. The dry ingredients are mixed in gently just until incorporated to avoid overworking the dough, which remains slightly crumbly. Bittersweet chocolate pieces are folded in for added texture and intense chocolate flavor.
The dough is shaped into logs for chilling, making slicing and baking easier and consistent. Once baked, these cookies have a soft yet fudgy interior and a rich, bittersweet chocolate flavor with a hint of salt enhancing the chocolate notes. They work well as satisfying chocolate cookies for dessert or snack.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder Dutch-processed
- 1/2 teaspoon baking soda
- 1 tick (4 oz) butter at room temperature, unsalted
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate chopped into small bits
Instructions
- In a large bowl, combine the flour, cocoa, and baking soda.
- Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two.
- Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
- Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 1 hour. (You can refrigerate the wrapped logs for up to 3 days or freeze them for up to 1 month.)☞ TESTER TIP: Cookie dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.
- Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.
- Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
- Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be.
- Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature—it's your call. Repeat with the second sheet of cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 84kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 50mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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