I've seen these cookies everywhere, and every time I saw them, I just knew I had to make them one day. But then one thing led to another, and I never did. Until now. And I actually wrote it on my calendar, that's how much I wanted to make these!
These cookies are amazing. They are egg free, easy to make, and as long as you give yourself the 3 hour sit in the fridge time, are probably the fastest cookies I've ever made! My only problem came in when slicing the logs. The rounds are supposed to "slightly crack" around the edges.
I call a big old BS on that one. Maybe its because I used regular sized chocolate chips instead of mini's? My knife was too thick? Whatever the reason, I ended up really reshaping each cookie, they literally fell apart. Luckily, the delicate texture of these cookies was not harmed by my man-handling of them.
And they are supremely good cookies. Apparently Dorie Greenspan's neighbor told her that if everyone in the world ate one of these cookies there would be world peace. And I agree, if only the baker doesn't horde them all in her nightstand so no one else can find them...
World Peace/Korova Cookies (Dorie Greenspan - Paris Sweets)
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick + 3 tablespoons unsalted butter, room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/4 tsp fine sea salt
1 tsp vanilla extract
3/4 cup mini chocolate chips
Whisk the flour, cocoa and baking soda together.
Beat the butter on medium speed until it is soft and creamy.
Add both sugars, salt and vanilla, and beat for 2 minutes.
Turn off the mixer, pour in the flour mixture, and drape a kitchen towel over the stand mixer before turning your mixer on LOW for 5 or so seconds. (If you decide to skip this step, cocoa powder and flour will end up all over you, your mixer, your counters, your cupboards, your floor, pretty much everywhere. Trust me).
Continuing at low speed, mix for about 30 seconds (you can remove towel now), just until the flour disappears into the dough. For the best texture, work the dough as little as you possibly can once the flour is added.
Toss in the chocolate and mix only to incorporate.
Turn the dough out onto your counter and gather together.
Divide in half.
Working with one half at a time, shape into a log about 1.5 inches in diameter and wrap in plastic wrap.
Refirdgerate at least three hours (or up to 3 days).
Preheat the oven to 325.
Line two baking sheets with parchment or silicone mats.
Working with a thin sharp knife, slice the logs into rounds that are 1/2 an inch think. They are probably going to crack and crumble, just reshape them as best you can).
Arrange on a baking sheet, leaving 1 inch between each cookie.
Bake cookies one sheet at a time for exactly 12 minutes! Exactly! They are not going to look done when you take them out of the oven, but trust me, they will be just fine!
Transfer the baking sheet to a cooling rack and allow the cookies to rest until they are only just barely warm.