World Peace Cookies

This is my first baking endeavor from Dorie Greenspan's "Baking From my Home to Yours".  Excellent way to to kick off my new hobby, I must say.  These cookies are very decadent, perfect for the chocolate enthusiast, definitely not for the faint of heart.  With an almost 'sandy' crumb and dark chocolate chunks throughout, the hint of saltiness from the addition of fleur de sel gives them the balance they need.  Give them a whirl!

Recipe for World Peace Cookies

(adapted from Dorie Greenspan)

1 1/4 cups flour

1/3 cup unsweetened cocoa

1/2 t. baking soda

11 T. unsalted butter at room temp.

2/3 cup light brown sugar, packed

1/4 cup sugar

1/2 t. fleur de sel

1 t. vanilla

5 ounces bittersweet chocolate, chopped into chips

(I used 3/4 cup chocolate chips)

Sift flour, cocoa and baking soda together.

Beat butter with paddle attachment of a standing mixer on medium speed until soft and creamy.  Add both sugars, salt and vanilla.  Beat for 2 minutes.

Turn off mixer, add all dry ingredients at once.  Pulse the mixer at lowest speed about 5 times until there is no flour on surface. Continue mixing at low speed until the flour is completely incorporated into dough. Do not over mix.  If mixture looks crumbly, that's okay.  Add chocolate chips, mix just to incorporate.

Divide dough into 2. Roll into logs about 1 1/2 inches in diameter.  Wrap each log in plastic wrap and refrigerate until firm (about 2 hours or up to 3 days).

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.  Using sharp knife, slice the logs into rounds that are 1/2 inch thick.  The rounds will likely crack as you're cutting them, just squeeze the bits back together.  Arrange on baking sheets 1 inch apart.

Bake the cookies one sheet at a time for 12 minutes - they won't look done, but take them out anyway!  Allow them to rest for 5 minutes, remove from tray and put on cooling rack.  Enjoy!