World Peace Cookies

Servings:

Author: Barbara Schieving

Prep Time
15 minutes

Cook Time
12 minutes

Additional Time
3 hours

Total Time
3 hours, 27 minutes

chocolate cookie dessert baking recipe 12 Weeks of Christmas Cookies food

🧂 Ingredients

1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons

11 tablespoons unsalted butter, at room temperature
⅔ cup packed light brown sugar
¼ cup sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon vanilla extract
¾ cup semi-sweet mini chocolate chips

1 In a small mixing bowl, sift the flour, cocoa and baking soda together. Set
aside. In a stand mixer or with a hand mixer in a large bowl, beat the butter on
medium speed until soft and creamy.
2 Add sugar, brown sugar, salt and vanilla extract and beat for 2 minutes more.
Add half of the flour mixture and blend on low speed just until blended. Add
remaining flour mixture and blend on low speed just until blended. Add chocolate
chips and stir to combine.
3 Turn the dough out onto a work surface, gather it together and divide it in
half. Working with one half at a time, shape the dough into logs that are 1 ½
inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at
least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up
to 2 months. If you’ve frozen the dough, you needn’t defrost it before
baking–just slice the logs into cookies and bake the cookies 1 minute longer.)
4 Preheat the oven to 325 degrees F. Line two baking sheets with parchment or
silicone mats. Use a sharp knife and slice the logs into rounds that are ½ inch
thick. (If the rounds crack while you're cutting them, just press the pieces
back onto each cookie.)
5 Place the rounds on the baking sheets, leaving about 1 inch between them. Bake
the cookies about 12 minutes. The cookies should be firm around the edges but
not in the center. Let the cookies cool 5 minutes on the baking sheet and then
transfer to a rack to cool completely.