I hardly ever make apologies for my cooking for any reason whatsoever. I take great pride in what comes out of my kitchen and get great joy from sharing that food with others.
With these delectable little cookies, however, apologies might be in order. Don’t get me wrong – they’re excellent, it’s just that they’re so rich that unless your ovaries have taken you hostage and are demanding nothing less than a chocolate IV now, indulging in more than, say, two, might be out of the realm of possibility. Even if you find yourself in the midst of a hostage crisis, a chaser of milk (preferably straight from the carton!) is still necessary.
Richness aside, these suckers are delicious. So sinfully delicious, it’s said, that if everyone in the world had these, conflict and war would no longer be issues. I’m inclined to agree – these cookies can cure what ails you. Well, emotionally, mentally, and spiritually at any rate, if not physically (unless butter and chocolate are agents of healing now).
As for the world peace bit, I’m doing my part. I’ve sent these cookies throughout the world, including war zones, as gifts that are meant to bring comfort and happiness to those who needed it, whether it was because they were missing their families or because they had just had their hearts broken. They’ve also done good domestically, be it by bringing a bit of cheer to shift workers on a dreary Monday or by raising money for charities in need.
I should confess that I’m not totally altruistic with these cookies. Not every batch is for a good cause (see previous statement about ovaries taking a certain person hostage) – because, really, sometimes you just gotta keep some of the riches that flow from your kitchen to yourself. Even if you’re impeding world peace by doing so, I don’t think anyone will blame you!
World peace cookies
From Paris Sweets
Makes about 36 cookies
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 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 vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into small chunks (or a generous 3/4 cup store-bought mini chocolate chips if you must)
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour, put on the flour shield (or drape a kitchen towel over the stand mixer) to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to 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 one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but 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 serve them or let them reach room temperature.
Chocolate takes center stage in this recipe so it is imperative to use a high-quality brand! As usual, I prefer Scharffen Berger 70% Bittersweet and Scharffen Berger cocoa powder, but any good bittersweet chocolate, such as Lindt or Ghirardelli will work.
Packed airtight, cookies will keep at room temperature for up to 3 days (this is purely theoretical – they’ve never lasted that long around here!); they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a couple of minutes to the baking time.