AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
WORLD PEACE COOKIES
Most of you may know this famous recipe from Dorie Greenspan...it is however one of my favorites so I had to share it. I first stumbled upon it last Christmas time when I was going to a cookie exchange; and it soon took place as my favorite "slice and bake" cookie. The cookie dough is amazing and there is no egg in the dough so I feel completely safe eating it!
Originally, the cookies were called Korova Cookies and were the brilliant creation of French pastry chef Pierre Hermé. Dorie Greenspan however renamed them World Peace Cookies when her neighbor took a bite and said he was "convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness." With that being said, I was convinced and quite possibly still am!
World Peace Cookies
Adapted from Baking: From My Home to Yours by 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 tablespoons (11 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 vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
With a mixer, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour. Now pulse with your mixer several times until flour is amlost incorporated into dough. Turn mixer to low and continue to mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Note: the diameter of the log you make will be the size of the cookie, the cookie doesn't change much in size once baked.
Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don't need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t 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 rest until they are only just warm, at which point you can serve them or let them reach room temperature. I think they taste best the day after you bake them, as with all things chocolate!
STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.