World Peace Cookies

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Dorie Greenspan calls these buttery chocolate chocolate-chip cookies World Peace cookies because her neighbor suggested that if we all ate them, we’d be so happy that no one would want to fight.  I’m happy to report that these World Peace cookies work just as well gluten free.  Let’s save the world, one cookie at a time!

World Peace Cookies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 36 cookies

1 1/4 cups gluten-free OR all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar (or 2/3 cup white sugar + a dollop of molasses)
1/4 cup sugar
1/2 teaspoon fleur de sel or fine sea salt (ordinary salt works too)
1 teaspoon vanilla extract
5 oz bittersweet chocolate, chopped into fine chips OR 3/4 cup store-bought mini chocolate chips

  1. In a stand mixer, beat butter on medium speed until it is soft and creamy.
  2. Add brown sugar, white sugar, salt, and vanilla extract.  Beat for 2 minutes on medium speed.
  3. Beat in baking soda.
  4. Stir in cocoa powder as best you can, then beat it in.
  5. Stir in flour as much as possible, then beat it in on low speed.  (If using all-purpose flour, make sure you don’t overbeat.)
  6. Stir in chocolate chips.
  7. Scrape dough onto a work surface, divide it into 2 equal pieces, and shape each half into a log 1 1/2 inches in diameter.
  8. Wrap logs tightly in plastic wrap and refrigerate for at least 3 hours.  (You can also freeze it for up to 2 months.)
  9. Preheat oven to 325ºF.
  10. Line baking sheets with parchment paper or aluminum foil.
  11. With a sharp knife, slice the logs into disks that are 1/2 inch thick.  Don’t worry if the disks crack apart.  Just press the dough back together.  (If you froze the dough, don’t unfreeze it before slicing.)
  12. Space disks 1 inch apart on the baking sheets.
  13. Bake cookies one sheet at a time for 12 minutes and remove from oven.  They won’t look done and they certainly will not be firm, but that’s okay because you’ll let them finish cooking from the residual heat.  (If the dough was frozen, add 1 minute to the baking time.)
  14. Transfer baking sheet to a cooling rack or just leave it on the counter.  Let the cookies rest on the sheet until they are only just warm or reach room temperature.

 

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