I made these Chocolate chip cookies aka World Peace cookies by Dorie Greenspan twice this month. I sent a batch with my mom for my cousins in India and the second batch went to my son's school as a holiday treat. I kept a few home and left them out along with some chocolate-chip cookies for Santa on Christmas eve.
These eggless and great slice and bake cookies. Store the dough in the fridge for 3 days or in the freezer for up to 3 months and you can bake these whenever you want. They are slightly soft and taste very chocolaty and delicious. My sister said she eats them with some vanilla ice cream and I think I will try this combination next time :-)
World Peace Cookies
Ingredients:- 1½cups All purpose flour
- ⅓cup Unsweetened Cocoa powder
- ½tsp Baking Soda
- 11tbsp or 1stick+3tbsp Unsalted Butter, softened
- ⅔cup Light brown sugar, packed
- ¼cup Sugar
- 1tsp Vanilla extract
- ½tsp Fine sea salt or Fleur de sel
- ¾cup Mini chocolate chip cookies
- Sift flour, baking soda and cocoa powder.
- Beat butter with a hand mixer or a stand mixer fitted with paddle attachment until light and fluffy. Add the sugars and beat for 2 minutes until well incorporated.
- Add vanilla extract and salt. Mix well.
- Add the dry ingredients and beat until everything comes together. Try not to over beat the dough. Finally add the chocolate chips and mix to incorporate.
- Divide the dough into 2 equal pieces. Form a log of 1½" thick, wrap it well in plastic wrap and refrigerate for at least 3 hours or up to 3 days. They can also be frozen to bake off later.
- Preheat the oven to 325°F.
- Using a sharp knife, cut the log into ½" thick slices and place them 1" apart on a baking sheet. Bake for 12 minutes. Cookies will not be firm or hard. Cool them on a wire rack before serving.
Lets check out what my fellow marathoners have cooked today for BM# 59.
Also linking this to Valli's 'Cooking from Cookbook Challenge: December -- Week 4'.
