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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 tbsp unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
5 oz bittersweet chocolate, chopped into chips
Sift together the flour, cocoa, and baking soda. Set aside.
Beat butter on medium speed until soft and creamy. Add sugars, salt, and vanilla extract. Beat for 2 minutes. Add dry ngredients. Pulse mixer at low speed about 5 times, a second or two each time. Mix just until flour disappears into the dough. The dough should look a little crumbly. Add chocolate pieces and stir just until mixed.
Turn dough out onto a work surface. Divide dough in half. Shape each half into logs about 1 1/2 inch in diameter. Wrap each in plastic wrap and refrigerate for at least 3 hours. The dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Preheat oven to 325. Line two baking sheets with parchment paper. Slice logs into rounds about 1/2 inch thick. These are likely to crack and crumble as they are cut. Squeeze the dough back together and place each cookie on baking sheets, leaving about 1 inch between them.
Bake for 12 minutes. These cookies won’t look done or be firm. Cool cookies on pan on a cooling rack. Serve warm or cool completely and store.
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WORLD PEACE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 tbsp unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
5 oz bittersweet chocolate, chopped into chips
Sift together the flour, cocoa, and baking soda. Set aside.
Beat butter on medium speed until soft and creamy. Add sugars, salt, and vanilla extract. Beat for 2 minutes. Add dry ngredients. Pulse mixer at low speed about 5 times, a second or two each time. Mix just until flour disappears into the dough. The dough should look a little crumbly. Add chocolate pieces and stir just until mixed.
Turn dough out onto a work surface. Divide dough in half. Shape each half into logs about 1 1/2 inch in diameter. Wrap each in plastic wrap and refrigerate for at least 3 hours. The dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Preheat oven to 325. Line two baking sheets with parchment paper. Slice logs into rounds about 1/2 inch thick. These are likely to crack and crumble as they are cut. Squeeze the dough back together and place each cookie on baking sheets, leaving about 1 inch between them.
Bake for 12 minutes. These cookies won’t look done or be firm. Cool cookies on pan on a cooling rack. Serve warm or cool completely and store.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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