This recipe comes from Dorie Greenspan's website, and I'm only copying it here for your convenience (see her site for recipe tips.) Please buy one of her cookbooks! They are the staple of every baker's bookshelf.
World Peace Cookies
Makes about 36 cookies1 1/4 cups (170 grams) all-purpose flour
1/3 cup (28 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature
2/3 cup (134 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits
- Sift the flour, cocoa and baking soda together.
- Working with a stand mixer fitted with the paddle attachment, or in a
large bowl with a hand mixer, beat the butter and both sugars together
on medium speed until soft, creamy and homogenous, about 3 minutes. Beat
in the salt and vanilla. Turn off the mixer, add all the dry
ingredients and pulse a few times to start the blending. When the risk
of flying flour has passed, turn the mixer to low and beat until the
dough forms big, moist curds. Toss in the chocolate pieces and mix to
incorporate. This is an unpredictable dough. Sometimes it’s
crumbly and sometimes it comes together and cleans the sides of the
bowl. Happily, no matter what, the cookies are always great.
- Turn the dough out onto a work surface and gather it together,
kneading it if necessary to bring it together. Divide the dough in half.
Shape the dough into logs that are 11/2 inches in diameter. Don’t worry
about the length — get the diameter right, and the length will follow.
(If you get a hollow in the logs, just start over.) Wrap the logs in
plastic wrap and freeze them for at least 2 hours or refrigerate them
for at least 3 hours.
- When you’re ready to bake: Center a rack in the oven and preheat it
to 325 degrees F. Line two baking sheets with parchment paper or
silicone baking mats.
- Working with one log at a time and using a long, sharp knife, slice
the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re
cutting them — don’t be concerned, just squeeze the bits back onto each
cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches
between them. (If you’ve cut both logs, keep one baking sheet in the
fridge while you bake the other.)
- Bake the cookies for 12 minutes — don’t open the oven, just let them
bake. When the timer rings, they won’t look done, nor will they be firm,
and that’s just the way they should be. Transfer the baking sheet to a
cooling rack and let the cookies rest until they are only just warm, at
which point you can munch them, or let them reach room temperature (I
think the texture’s more interesting at room temperature).
- Bake the remaining dough.