As a member of the sable* family, this cookie is melt-in-your-mouth rich and buttery with a wonderful sandy texture. But a chocolaty twist separates it from the traditional sable. It's made with cocoa powder and chunks of dark chocolate, and it is a chocolate lover's dream come true (I would know). The recipe also includes a healthy dash of salt. The end result is a cookie that's salty, decadent and deeply darkly delicious.
These cookies were originally called Korova Cookies, but were given their new, catchy name thanks to a neighbor of Dorie's who is convinced that a daily dose is all we need "to ensure planetary peace and happiness." I'll take it...
*Sables are uber rich slice and bake shortbread cookies, popular in France, whose main component is butter. They have a unique texture that is both crumbly and melt-in-your mouth tender. Sables are also known as French Butter Cookies.
World Peace Cookies
Makes 36 cookies
1 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 tbsp unsalted butter, room temperature
2/3 cup golden brown sugar, packed
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp fine sea salt
5 oz. extra-bittersweet chocolate, I used 85% cacao, chopped (no pieces bigger than 1/3 inch)
Sift flour, cocoa, and baking soda into medium bowl. Using a stand mixer, beat butter until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute. If dough doesn't come together, knead lightly in bowl to form ball.
Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. At this stage, the dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months (if you decide to freeze the dough, don't worry about defrosting it when you're ready to bake, just leave the cookies in the oven for an extra minute).
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake one sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. Store in an airtight container at room temperature.
Source: Baking: From my Home to Yours, find the recipe here on Epicurious