World Peace Cookies

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World Peace Cookies

December 12, 2012 by Heather Heston

Day 12 of the 12 Days of Christmas Cookies!

We have come to the last day of the 12 Days of Christmas Cookies. I hope you enjoyed the cookies I made this year- maybe you have found one that you want to bake for the holidays! I like being able to show you different types and baking styles of cookies! Oh and eating them isn’t all that bad either!

Today’s cookie is called World Peace Cookies. I thought that was fitting, because isn’t that what we all wish for during this time of year (besides cool presents!)? They are extremely rich and loaded with lots of dark chocolate. The dough doesn’t contain eggs, so the cookie has a shortbread texture. These are perfect with a cup of coffee, or if you are like me and just can’t get enough chocolate, a cup of hot chocolate!

World Peace Cookies
Recipe from Epicurious via Dorie Greenspan

1 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
11 tablespoons butter, softened
2/3 cup light brown sugar, packed
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3.5 oz. dark chocolate bar (do not exceed 85% cacao- I used 70% Lindt), finely chopped

In a medium-sized bowl, sift the flour, cocoa powder, and baking soda. Set aside.

In a bowl of a stand mixer, cream the butter and sugars until well combined. Add in the vanilla and sea salt, then mix until light and fluffy (about 2 minutes). Scrape down the sides, then with the mixer on low speed, slowly add in the flour mixture. Once the mixture starts to come together, add in the chopped chocolate and mix well (the dough will be a little crumbly). Knead the dough (in the bowl) with your hands, just until it comes together. Divide the dough in half and form each half into a log, about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 3 hours.

Preheat oven to 32 degrees.
After removing the plastic wrap, use a sharp knife to cut the dough into 1/2 inch thick rounds. Place the cookies onto a parchment paper lined cookie sheet, leaving 2 inches between each cookie. Bake in a preheated oven for 11-12 minutes, or until the cookies are set on top. Remove from the oven and let cool for 8 minutes. After 8 minutes, move cookies onto cooling racks and let cool completely. Enjoy!