>> Sunday, February 27, 2011
[EYES] It's A Wonderful Life
[EARS] squeaky violin
[HEAD] Sunday night blues...
[HANDS] fluffy soft bread
I'm sure most of you have heard of the amazing Dorie Greenspan - author of Baking From My Home to Yours and co-author of Desserts by Pierre Herme!
I first came across her recipes from reading those raving reviews of those who tried and tested her recipes.
This lady must be a cookie queen, I thought.
Then about a year ago, I read about her pop-up cookie store, called Cookie Bar, in New York City.
Big chunky buttery cookies perfectly placed on trays one after another.
That night, I couldn't sleep. I not only wanted to taste and make her cookies, but I wanted to open a cookie shop like hers. Pop-up or not. Before the next morning, I had the interior decoration and shop location all thought out (being my usual obsessive self!)
The next day at work, too excited to contain myself, I even shared my idea with colleagues.
It's going to be none of that Mrs Fields or Cookie Man from the malls, but each cookie will be made with some good old TLC.
I was on cloud nine for the next few days and envisioned myself working with butter morning til night. Oh the joys.
Whilst that small 'dream' of mine never really did come true as it was not mine to have, I'm happy as I am baking Dorie's cookies from my kitchen and seeing them bring smiles to people's faces when I do share them.
These cookies are called World Peace cookies. Which really tells you a lot about what they can do to you. Yeah, pretty powerful stuff.
Dark rich chocolate that crumbles and melt in your mouth with each bite. No wonder these babies have won the hearts of people from all over the world!
While I doubt we will ever have world peace as long as there are human beings on earth, I know that if you bake these and share, it will make your day just that much brighter and sweeter.
Try it and you'll see.
World Peace Cookies
adapted from Bon Appetit Sept 2010
makes about 36 cookies
- 1 1/4 cups all purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
- 2/3 cup (packed) golden brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)
2. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.
3. Add flour mixture; beat just until blended (mixture may be crumbly).
4. 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.
DO AHEAD: Can be made 3 days ahead. Keep chilled.
5. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
6. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets.
7. Bake 1 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.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.