It’s November, and in my heart it was just summer. Because you see I learned a lot over the last few months. Like if you swim in a pool and don’t have time to wash your hair before work, bright lipstick will totes distract from the flipped out Dr. Seuss hairdo (hair-don’t). And did you know you can get a Dairy Queen blizzard in a waffle cone? And it was even more than a few months ago that I tried these cookies. I learned that they really do give you world peace.
You see, Nicole gave a few to me. And luckily I put them in my purse because on our way to dinner we were stopped by a train of doom that stopped for life. SO, in order to maintain world peace, I ate one of these cookies. I was mad about that train (since I’m pretty hungry most of the time). But honestly, I’m mostly just mad I didn’t make these sooner.
World Peace Cookies (makes 16-ish)
Recipe from Baking: From my Home to Yours
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 t baking soda
- 1 stick + 3 T butter, softened
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 t fleur de sel or 1/4 t fine sea salt
- 1 t vanilla extract
- 5 oz. bittersweet chocolate chopped or a generous 3/4 cup store-bought mini semi-sweet chocolate chips
- Whisk the flour, cocoa, and baking soda together in a small bowl.
- Beat butter on medium speed until soft and creamy. Add both sugars, the salt, and vanilla extract. Beat for 2 minutes more.
- Add dry ingredients until mostly mixed in. Work dough as little as possible. Add the chocolate and mix until incorporated.
- Turn the dough out onto a clean surface. Gather it together and divide it in half. Working with one half at a a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap logs in plastic wrap and chill in the fridge for at least 3 hours (or up to 3 days).
- When ready to bake, preheat oven to 325F. Line two baking sheets with parchment paper. Using a sharp serrated knife that are 1/2 inch thick. Arrange rounds on baking sheet leaving an inch in between. Sprinkle with additional flour de sel. Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Bake the other sheet of cookies.
Yay! Click HERE for a printable pdf of the recipe above.