World Peace Cookies | Dorie’s Cookies

April 24, 2020

Dorie Greenspan’s World Peace Cookies

Due to the world current situation, we decided that it’s time to share with you the recipe of the World Peace Cookies. The best-known cookies in the world!

There is no way to describe it without resorting to what would be considered a hyperbole by anyone who hasn’t tasted one. The dough is made with cocoa, splurge on good cocoa, it’s worth it with these. They also have fleur de sel in it, enough to be truly present. And then there are the pieces of chopped bittersweet chocolate. We know it sounds simple, but even top-of-the-pack veteran bakers love these cookies.

This recipe is from the lovely and pastry guru Dorie Greenspan and it can be found in its book Dorie’s Cookies. You can find delicious cookies in this book, but these ones are out of this world. They are incredibly easy to do and they are always great. This is one of those recipes that you need to try to understand how good it is. Try this recipe and it’s guaranteed that you will taste one of the best cookies of your like. You’ll not regret!

Preparação
3h15 mins
Cozinhar
12 mins
Quantidade
36

Ingredientes

170 g (1 1/4 cups) all-purpose flour
28 g (1/3 cup) unsweetened cocoa powder
2 g (1/2 teaspoon) baking soda
155 g (1 stick plus 3 tablespoons) unsalted butter, cut into chunks, at room temperature
134 g (2/3 cup) packed light brown sugar
50 g (1/4 cup) sugar
2.5 g (1/2 teaspoon) fluer de sel or 2 g (1/4 teaspoon) fine sea salt
3.5 g (1 teaspoon) pure vanilla extract
142 g (5 ounces) bittersweet chocolate, chopped into irregular bits

Espreite estes produtos

Nordic Ware Baking Sheet

OXO Good Grips Mixing Bowl Set

OXO Good Grips Measuring Spoons

Joseph Joseph Adjustable Rolling Pin

Instruções

  1. Sift to a small bowl, the flour, cocoa and baking soda together.
  2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, about 3 minutes. Beat in the salt and vanilla.
  3. Turn off the mixer, add all the dry ingredients and pulse a few times to start blending. Turn the mixer to low and beat until the dough forms big, moist curds, or when it comes together. Toss in the chocolate pieces and mix to incorporate.
  4. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide it in half. Shape the dough into logs that are 3.8 cm (1 1/2 inches) diameter with the help of plastic wrap. Freeze them for at least 2 hours, or refrigerate them for at least 3 hours. We normally let it rest overnight.
  5. Center a rack in the oven an preheat it to 162 ºC (325 ºF). Line two baking sheets with parchment paper or silicone baking mats.
  6. Work with one log at a time and using a long, sharp knife, slice the dough into 1.3 cm (1/2 inch) thick rounds. (The rounds might crack as you're cutting them - if this happen, just squeeze the bits back onto each cookie). Arrange the rounds on the baking sheets, leaving about 5 cm (2 inches) between them. (If you've cut both logs, keep one baking sheet in the fridge while you bake the other.)
  7. Work with one log at a time and using a long, sharp knife, slice the dough into 1.3 cm (1/2 inch) thick rounds. (The rounds might crack as you're cutting them - if this happen, just squeeze the bits back onto each cookie). Arrange the rounds on the baking sheets, leaving about 5 cm (2 inches) between them. (If you've cut both logs, keep one baking sheet in the fridge while you bake the other.)
  8. Bake the cookies for 12 minutes - don't open the oven, just let them bake. When the timer rings, they won't look done, nor will they be firm, and that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can munch them, or let them reach room temperature.
  9. Baking the remaining dough on cool sheets.
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