Yes, it finally happened. I finally got around to making the Dorie Greenspan World Peace cookies. They’ve been on my list for a good couple of years. In fact, I remember when the recipe was posted in Food52 – 2013. In other words, it’s taken me five years to get around to making this cookie recipe. But holy moly, they were so delicious – that I’m kicking myself for not having made them before! I didn’t follow the directions precisely so the instructions below are not from the goddess of baking herself. Regardless, still delicious.
- 1 1/4 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 150 grams butter, room temperature
- 2/3 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 150 chocolate, chopped into chunks
- Start by mixing all of the dry ingredients in one bowl: a.k.a. your flour, cocoa powder, and baking soda and preheat your oven to 325F
- Then mix together your creamy ingredients in another bowl, beating your butter until creamy, whether you use your upper body body strength or a mixer – and adding in both brown and white sugar, then salt and then vanilla extract
- Slowly mix in the dry ingredients into the creamy bits. The mixture will seem kind of difficult and almost a bit crumbly, but in fact – this is the point
- Put in your chocolate chunks and mix to barely combine
- Take out a baking sheet or butter up a tray and make some chocolate cookie shapes – I think in total I had either 12 or 16 and they were balls of delicious chocolate noms.
- Cook for 12 minutes – take out (and they will seem not-done but they are, I promise)
- Take out and cool
- And yes, then you may eat them.