Today is the official one year blogoversary of See Brooke Cook, and wow, it’s hard to believe it’s already been a year! I started this blog as kind of a hobby and a way to share recipes I was always telling my friends about, and it’s really grown in to something I am quite proud of. While it’s still small, I feel like it has grown a lot in the last several months especially. As long as you’re still reading, I’ll keep typing. I was going to make a cake to celebrate the occasion, but alas my other half is out of town again for several weeks training and a cake + a bored brooke = 5 pounds I would probably gain eating it for every meal until it is gone. So instead I will share a yummy cookie recipe that I have been promising to make for a friend anyhow, so my need for a special recipe and my need for fitting in to my pants can both be met. This recipe is from Dorie Greenspan, who is a French kitchen goddess. Don’t be fooled by the appearance of these cookies, they are not you typical cookie. These in fact have more of a light sandy texture (think along the lines of a sable, biscotti, or shortbread) typical of french cookies. They will make a firmer crumblier cookie, but they are quite divine. If you’re not sold yet, just Google “World Peace Cookies” and you can read about their insane popularity. Enjoy 🙂 and thanks for reading!
World Peace Cookies (Print Me)
Yield: about 36 cookies
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
In a medium bowl sift together the flour, cocoa and baking soda. With an electric mixer or in a stand mixer, fitted with a paddle attachment, beat the butter on medium speed until soft and creamy (but not until it’s fluffy). Add both sugars, the salt and vanilla extract and beat for 2 minutes more, until mixture is fluffy.
Add the flour mixture, and slowly stir until flour is just combined. For the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Add the chocolate pieces and mix only to incorporate.
Turn the dough out onto parchment paper and roll the dough into logs that are about 1 1/2 inches in diameter. Refrigerate the dough for at least 3 hours, or flash freeze it for 30 minutes. *The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don’t need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 or so longer minute longer.
When your dough is ready, preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats. Using a sharp thin knife, slice the logs into pieces that are about 1/2 inch thick (the dough is likely to crack as you’re cutting it, just squeeze the bits back onto each cookie). Place the cookies about an inch apart on the baking sheet.
Bake the cookies one sheet at a time for about 12 minutes — until they start to appear dry on the outside. Transfer the baking sheet to cool.
Source: Smitten Kitchen