This is my second month of participating in The Secret Recipe Club and I was assigned to go sneak around Everyday Insanity’s food blog. Everyday Insanity is a very lovely blog run by Cindy who lives in Utah and who has grown children as well as grandchildren. The blog has an even mix of wonderful savory foods and delicious sweets. Since Christmas is quickly approaching I really wanted to stick with the Christmas theme. When I came across Cindy’s World Peace Cookies I immediately knew what I was making. What could possibly be more appropriate for the Christmas season than World Peace Cookies?
I had already heard wild rumors about how delicious these cookies are and I am here to tell you that the rumors are true. The cookies are fairly simple and quick to make. I did read a piece of good advice which was to remove one tablespoon of flour and it worked out really well. So I measured out 1 1/4 cups flour and then removed 1 tablespoon. The final dough appears a little bit crumbly but simply just press the dough together gently. After the cookies are done baking they may look undercooked to you, but they really are fully cooked so don’t be tempted to over-bake them.
The cookies are slightly crumbly yet a little chewy and wonderful chocolaty with a hint of sea salt. I believe they will become a stable Christmas cookie here at our house. Thank you so much for sharing this recipe Cindy 🙂
1 stick plus 3 tablespoons unsalted butter (11 tablespoons), at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
a small 1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour – minus 1 tablespoon
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
5 ounces bittersweet chocolate (use chips or chocolate that’s chopped into small chocolate chip size)
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and creamy. Add brown sugar, sugar, salt and vanilla extract. Continue to beat for two minutes more, scraping sides of bowl and paddle as needed.
Sift together flour, cocoa powder and baking soda. With the mixer off, add dry ingredients to butter mixture. Pulse the mixer on low about five times, one or two seconds each time. Continue to mix on low-speed just until the flour disappears into the dough, do not over-mix. The dough will look crumbly. Add the chocolate pieces and mix only to incorporate.
Turn dough out onto work surface, press it together and divide dough in half. Working with one half at a time, press and gently roll the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.
Preheat oven to 325 degrees, making sure rack is placed in the center of oven. Line baking sheets with parchment paper and set aside.
Using a sharp knife, cut the cold logs into 1/2 inch slices. If the sliced dough cracks, simply just press them together again. Arrange cookies 1 inch apart on baking sheet and bake one sheet at a time for 12 minutes. Do not over-bake cookies even though they may not look done to you. Transfer baking sheet to a cooling rack and let cookies rest until room temperature.
Note: the dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you are using frozen dough, you do not need to defrost it before baking (although it is a lot easier to slice if it’s defrosted) – just slice the logs into cookies and bake for 1 minute longer. Enjoy!