Get the Recipe:
World Peace Cookies
These chewy chocolate cookies are made with brown sugar and topped with sea salt for the perfect balance of salty + sweet.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/3 cup (28 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (155 g) unsalted butter, softened
- 2/3 cup (133 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 5 ounces (142 g) bittersweet chocolate, chopped into chips
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Instructions
- Sift together the flour, cocoa, and baking soda. Set aside.
- Using a stand mixer or hand mixer, beat the butter on medium speed until soft and creamy. Add the brown sugar, granulated sugar, salt, and vanilla extract. Beat for 2 minutes.
- Turn off the mixer and add the dry ingredients. Pulse the mixer at low speed about 5 times, a second or two each time. Mix just until the flour disappears into the dough. The dough should look a little crumbly. Add the chocolate pieces and stir just until mixed.
- Turn the dough out onto a work surface. Divide the dough in half. Shape each half into a log about 1 & 1/2 inches in diameter. Wrap each in plastic wrap and refrigerate for at least 3 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 2 months.)
- Preheat oven to 325°F (160°C). Line two baking sheets with silicone mats or parchment paper.
- Slice the logs into rounds about 1/2-inch thick. These are likely to crack and crumble as they are cut. Squeeze the dough back together and place each cookie on baking sheets, leaving about 1 inch between them.
- Bake, one pan at a time, for 12 minutes. These cookies won’t look done or be firm. Cool the cookies on the pan on a cooling rack. Serve warm or cool completely and store.
Notes
- Recipe slightly adapted from Baking: From My Home to Yours.
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