Tuesday, December 14, 2010

Peace in Procrastination

I'm really good at procrastinating. Instead of studying I've cleaned my apartment, gone to the gym a few times, checked email, and spent time talking on the phone about how I should really be studying. I also made a batch of super chocolaty goodness otherwise known as World Peace Cookies. This recipe made the food blog rounds a few years ago and, even though I'm a little late to the party, they still rock. I made them for a work friend's birthday today so hope that they will be put to good use later tonight when the munchies set in. These would also be fantabulous holiday cookies for any of you who may have found yourself coerced into a cookie exchange. You'll be the belle of the cookie ball.

World Peace Cookies
(from Dorie Greenspan)

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
5 ounces bittersweet chocolate (70 - 85% cacao), chopped (no pieces bigger than 1/3 inch)

1. Sift the flour, cocoa, and baking soda into medium bowl. Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth but not fluffy. Add both sugars, vanilla, and sea salt. Beat until fluffy, 2 minutes more.

2. Turn off the mixer. Add the flour mixture, cover to protect from flying flour, and beat on low speed just until blended. (The flour will just be incorporated and the mixture may be crumbly.) Add the chopped chocolate and mix just to distribute.

3. Divide the dough in half. Place each half on a sheet of plastic wrap. Form each half into 1 1/2-inch-diameter logs. Wrap each in plastic. Chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.

4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Using a thin sharp knife, cut the logs crosswise into 1/2-inch-thick rounds. Space 1-inch apart on the prepared sheets. Bake 1 sheet at a time until the cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer the baking sheet to a rack and let the cookies rest until they are just warm. Remove from the baking sheet and serve or allow to come to room temperature.

1 comment:

WendyB said...

Ooh, looks REALLY good.