World Peace Cookies

World Peace Cookies are a chocolate sable with pieces of bittersweet chocolate. These French shortbread cookies are buttery and flavorful. They are an egg free cookie.

Course Dessert

Cuisine French

Prep Time 15

Cook Time 25

Chill Time 2

Total Time 2 40

Servings cookies

Calories 102kcal

Author Meghan

Ingredients

1¼ cups all purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
11 tablespoons butter cut into chunks, at room temperature
⅔ cup dark brown sugar packed
¼ cup granulated sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces best-quality bittersweet chocolate chopped into irregular sized bits

Instructions

Make the Dough

To make the dough, sift together the dry ingredients in a medium sized bowl and set aside.
1¼ cups all purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until creamy, about 3 minutes.
11 tablespoons butter, ⅔ cup dark brown sugar, ¼ cup granulated sugar
Add the salt and vanilla and beat until fully combined.
½ teaspoon fleur de sel, 1 teaspoon pure vanilla extract
Add the dry ingredients to the mixer bowl and use a spatula to begin incorporating the flour mixture into the batter. Place the bowl back on the mixer and turn to low until the dry ingredients are combined. Add the chocolate pieces and mix until just incorporated.
5 ounces best-quality bittersweet chocolate
At this point, the dough can be formed into logs for slice and bake cookies or rolled and cut.

Slice and Bake Cookies

Turn the dough out onto a lightly floured work surface. Knead the dough together, if necessary, and divide in half. Shape each portion into logs that are 2 inches in diameter. The logs will be about 11 inches long, but this may vary. It is more important to keep the diameter consistent than the length. When rolling the logs, keep checking to make sure they are solid and don't have gaps in the dough. Re-roll if needed.
Wrap each log tightly in plastic wrap. Refrigerate the dough for at least 3 hours or freeze for at least 2 hours.
Slice the logs with a sharp knife into ½-inch thick rounds. If the dough cracks when cutting, just push it back together.
Place the cookies 2 inches apart on two parchment paper lined baking sheets. Keep one sheet in the refrigerator when you bake the first sheet.

Rolled and Cut Cookies

For cookies with a perfectly circular shape, immediately after mixing the dough, roll it out on a lightly floured cutting board or mat to ½-inch thick. Refrigerate the rolled dough for at least 3 hours or freeze for at least 2 hours.
Cut the dough with a 2-inch circular cutter, such as a biscuit cutter.
Place the circles of dough 2 inches apart on two parchment lined baking sheets. Keep one sheet in the refrigerator when you bake the first sheet.

Bake the Cookies

Center a rack in the oven and preheat the oven to 325°F.
Bake the cookies for 12 minutes without opening the oven. They will not look done or be firm yet, but remove the sheet from the oven and allow the cookies to cool on the baking sheet.
Bake the second sheet of cookies the same way. Once the cookies are just warm, remove them to a cooling rack to allow them to cool to room temperature.
Store the cookies at room temperature in an airtight container. These cookies are best served the day of baking or the day after.

Notes

1¼ cups all purpose flour is 170 grams

⅓ cup unsweetened cocoa powder is 28 grams

⅔ cup dark brown sugar is 134 grams

¼ cup of sugar is 50 grams

The dough can be refrigerated for up to 3 days or frozen for up to 2 months. You can bake the cookies directly from the freezer; no need to thaw. Just add 1 minute onto the baking time. Store the baked cookies in an airtight container at room temperature. Cookies are best served the day of baking or the next day.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: Adapted from Dorie Greenspan

You're Gonna Bake It After All

bakeitafterall.com

Nutrition