World Peace Cookies

About the name.  This recipe was in the Sunday New York Times magazine, and comes from Dorie Greenspan, who was doing a pop-up bakery thing with her son.  There was no explanation given for the name, so I made up my own.  I think that if everyone has a World Peace cookie they will be so busy savoring the wonderful, deep chocolate flavors that they won't want to fight anymore.  This cookie needs to just melt in your mouth, which keeps you busy for a while.  As we ate them last night, we also noted that they make you feel happy, so maybe that's it.  If anyone else has another idea, let me know.

About the chocolate.  The recipe calls for natural unsweetened cocoa powder, but I really like them best using King Arthur's Double Chocolate cocoa powder.  Dorie Greenspan specifies extra-bittersweet chocolate (not to exceed 85%), and I like Scharffenberger's bittersweet, which is 70%.  Other than that, it's pretty straightforward.

WORLD PEACE COOKIES

1 1/4 cups AP flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
5 1/2 ounces unsalted butter, room temperature
2/3 cup (5 ounces) packed golden brown sugar
1/4 cup superfine sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
5 ounces extra-bittersweet chocolate (do not exceed 85%), chopped (no pieces bigger than 1/3 inch)

Sift flour, cocoa, and baking soda into medium bowl.

Using an 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.

Add flour mixture; beat just until blended (mixture may be crumbly).  And it will look like mud.

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 2-inch diameter log.

Wrap each in plastic; chill until firm, about 3 hours.

DO AHEAD:  The dough can be made 3 days ahead.  Keep chilled.

Preheat oven to 325 degrees F.

Line 2 baking sheets with parchment paper.  Using thin sharp knife, cut logs crosswise into 1/2-inch thick rounds.

Space 1 inch apart on prepared sheets.

Bake 1 sheet at a time until cookies appear cooked (cookies will not firm or golden at edges), 11 to 12 minutes max.  Be careful not to overcook them. Transfer to rack; cool.

DO AHEAD:  These cookies are absolutely wonderful right out of the freezer!