Happy new year all you lovely people out there! I hope your first week of January was filled with delicious food, plenty of rest and renewed faith in a new year! I have been easing back into some sort of routine(workouts, home-cooked meals, setting goals for work) since December was the month of weddings, french fries and too many shots of tequila. Seriously, it might take me an entire month to recover.
I am the sort of person who does better with short term intentions than resolutions. Skip meat for ten days, no problem. Become a vegetarian for 3 months and day 2 I am chomping down on a chicken leg. So, instead of giving up sugar for the entire month, I decided to cut it out 4 days a week and so far its going pretty well. Mostly because I am plotting my treats on my no sugar days and this stack of chocolate sables tops the list!
Originally, there were Pierre Herme’s famous chocolate sables or chocolate shortbread cookies and a little later some chocolate chips were added to the dough making them even more decadent. and they were dubbed as world peace cookies because if everyone in the world could have them, there would be indefinite peace. You might roll your eyes at your screen but that’s because you haven’t tried these yet.
I hope you bake a batch today (you won’t regret it! my friends claim these are the best cookies they have ever eaten!) and that your 2019 is as sweet and delicious.
Dorie Greenspan’s world peace cookies
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chip-size bits, or an equal amount of store bought chocolate mini-chips
Sift the flour, cocoa and baking soda together and keep close at hand.
Working in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter on medium speed until it is soft and creamy. (If you’d like, you can make the dough by hand using a rubber spatula or wooden spoon.) Add both sugars, the salt and the vanilla extract and beat for 2 minutes more.
Reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated – the dough may look crumbly, but that’s fine. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface, divide it in half, gather it together and, working with one half at a time, shape the dough into a log that is 1 1/2 inches in diameter. Wrap the logs in plastic wrap and chill for at least 3 hours or for up to 3 days.
Getting ready to bake: Center a rack in the oven and preheat the oven to 325 degrees F. Have two lined baking sheets at hand.
Working with a sharp thin-bladed knife, slice rounds that are 1/2 – inch thick. (The rounds often crack as you’re cutting them – don’t be concerned, just squeeze the bits back onto the cookie.) Arrange the rounds on the baking sheets leaving about 1 inch of spread space between each round and slide one of the sheets into the oven. Bake the cookies 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.
Repeat with the second sheet of cookies.
Storing: The dough can be made ahead and either chilled or frozen. In fact, if you’ve frozen the dough, you needn’t defrost it before baking – let it warm just enough so that you can slice the rounds; bake the cookies 1 minute longer. Packed airtight, baked cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.