Dorie Greenspan's World Peace Cookies

Life hasn't been the same ever since my promotional exams and A levels Chinese ended while project work is nearing completion. For one, I've been baking more. So much more that I'm surprised what I've baked so far - bread and numerous cookies. Just short of pastries, which, will soon to be ticked off my baking list. 

These were the first cookies that came out from my oven once I was done with my exams. They require an overnight chill in the refrigerator but they're well worth the wait. 

These dark, very chocolatey and very delicious cookies are the famous World Peace Cookies by Dorie Greenspan. They're fantastic indeed, but I was hoping for slightly more crunch in it. My churchmates polished them off effortlessly and demanded for more. 'World Peace Cookies' huh? Just a word of caution, I would suggest following the amount of chocolate chips stated in the recipe or even reduce it by a little. I know, I know, they alway say there's no harm in putting more chocolate. Anyway who's there to judge you? But sometimes less is more and more is less. 

World Peace Cookies

(Adapted from Paris Sweets, Dorie Greenspan)

-1 1/4 cups all-purpose flour
-1/3 cup unsweetened cocoa powder
-1/2 tsp baking soda
-1 stick plus 3 tbsp (11 tbsp) unsalted butter, at room temperature
-2/3 cup (packed) light brown sugar
-1/4 cup sugar
-1/2 tsp fleur de sel (can sub 1/4 tsp fine sea salt)
-1 tsp vanilla extract
-5 oz. bittersweet chocolate, chopped into chips or a generous 3/4 cup mini chocolate chips

1. In a small bowl, sift together the flour, cocoa, and baking soda.

2. In a stand mixer, or a hand mixer with a large bowl, beat butter on medium until creamy. Add both sugars, salt, and vanilla and beat for an additional 2 minutes.

3. Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer (to prevent a mess!), and pulse the mixer at low speed about 5 times (1 or 2 seconds each time). Pulse a few more times if there is lots of flour still on the surface of the dough. Work the dough as little as possible, it's okay if it's a little crumbly looking.

4. Stir in the chocolate pieces, mixing just until combined.

5. Place the dough on a work surface and divide in half. Work with one half at a time and shape the dough into logs (1 1/2 inches in diameter). Wrap the logs in plastic wrap and refrigerate for at least 3 hours (can refrigerate for up to 3 days or freeze for up to 2 months. If baking from frozen, don't defrost, just add 1 minute to baking time).

6. To bake: preheat oven to 325F. Line 2 baking sheets with parchment paper or silicone mats.

7. Using a sharp knife, slice logs into 1/2-inch thick rounds (they may crack a bit--just squeeze the pieces back together). Arrange the rounds on baking sheets with 1 inch between each.

8. Bake the cookies one sheet at a time for 12 minutes (they won't look done). Transfer the baking sheet to a cooling rack and let the cookies rest until just warm, before serving or letting them reach room temperature.

*Cookies will keep at room temperature for up to 3 days or be frozen for 2 months