One of my favorite cookbook authors is Dori Greenspan. I participated in a fun group of bakers dedicated to baking from her book each Tuesday. Tuesday's with Dori was so much fun, but I found that between kids, school, house, etc, Tuesday's with Dori became an afterthought. I still frequently bake out of Dori's book, and when her Wold Peace Cookies were assigned to our group months ago I knew I wanted to make them. Dori's recipe originated from Parisian pastry chef (and culinary hero of mine) Pierre Herme, an now I am passing it along to you. This cookie is amazing. A perfect combination of sweet delectiable chocolate and sea salt. One bite and for a moment all feels right in the world.
Dori Greenspan's World Peace Cookies
1 1/4 cup all purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter
2/3 cup brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or fine sea salt
1 teaspoon vanilla
5 ounces bittersweet chocolate chopped or chips
Sift flour, cocoa, and baking soda together.
Beat butter on medium speed until soft and creamy, add sugars, salt, and vanilla. Beat for an additional 2 minutes. Turn off mixer and add dry ingredients. It would be a good idea at this time to drape a kitchen towel around your mixer to prevent the counter becoming covered with a flour cocoa mixture that takes forever to clean. Pulse mixer at low speed a few times, it should be safe to remove the towel now, continue to mix the dough until the flour is no longer noticeable. Toss in the chocolate chips.
Roll the dough into logs and wrap the log in parchment or plastic wrap. Refrigerate the dough for at least 3 hours. When you are ready to bake your amazing cookies, preheat the oven to 325 degrees. Line pans with parchment paper or silicone mat. Slice cookies into 1/2 inch rounds. Bake cookies for about 12 minutes. Let rest a few minutes to prevent scorching the roof of your mouth, thus keeping you from truly enjoying these inedible delights!