These are Dorie Greenspan's wonderful creation and they've been around for a while. The story goes that Dorie's neighbor joked that if everyone had one of these incredible cookies every day we could probably achieve world peace. Now I know she was only joking, but it got me thinking...maybe if all the world leaders meeting at this week's UN summit had a little plate of these fresh-baked cookies sitting right in front of them, the results of the talks would end more positively, 'cause after one bite of these chocolate-y perfections, it's pretty hard to be negative about anything! So in honor of World Peace Day this week and the spirit of forgiveness...I humbly present these pacifying treats!!

The cookies are a cross between a chewy chocolate chocolate chip cookie and a buttery sandy-like shortbread. Oh, and did I mention there are large shards of melted bittersweet chocolate running throughout them? I am absolutely addicted to these and you will be too once you taste them and learn that they are also incredibly easy to make!

Basically, all you do is make a simple butter, sugar, egg, flour etc. batter, roll it into a log, let it chill and then slice and bake. The dough is very forgiving as well. If it crumbles a bit when you cut the slices, you just push it back together and the cookies bake up perfectly.

And because you use bittersweet chocolate, these aren't overly sweet either--each bite is an intense chocolate-y experience and it's practically impossible to stop at one!

Plus, you can keep a log or two in your freezer for up to two months to slice and bake a few cookies whenever you like or when a difficult situation needs diffusing!! 

So, show your support for world peace and make these World Peace cookies asap--remember, every little bit helps!

So, show your support for world peace and make these World Peace cookies asap--remember, every little bit helps!

World Peace Cookies

Makes about 30-36 cookies, depending on how you slice them

Prep Time:  20 minutes (plus at least 3 hours of chilling time); Bake Time:  11-12 minutes

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup natural unsweetened cocoa powder (not Dutch-processed)
• 1/2 teaspoon baking soda
• 11 tablespoons unsalted butter, room temperature
• 2/3 cup light brown sugar, packed
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 5 ounces bittersweet chocolate (up to 85% cacao) chopped roughly into 1/2 pieces

The Recipe

1.  Into a medium bowl, sift the flour, cocoa powder and baking soda and set aside.

2.  In the large bowl of an electric mixer, beat the butter until smooth but not fluffy. Add both sugars, the vanilla and the salt and beat for about 2 minutes, until mixture is fluffy. Add flour mixture on low speed. Beat just until blended--it's ok if mixture looks crumbly. Using a large spatula or wooden spoon, stir in the chocolate, just to mix. 

3.  Gather the dough together and divide it in half. Place each half on a some plastic wrap and form into a 1 1/2-inch diameter log. Wrap well in the plastic and chill in the refrigerator until firm, at least 3 hours and up to 3 days. If you want you can wrap the dough in a double layer of plastic and freeze it for up to 2 months. Just bake cookies for 1 minute longer--no need to defrost before slicing.

4.  When ready to bake, preheat oven to 325ºF and line 2 baking sheets with parchment paper. Use a sharp knife and cut the logs crosswise into 1/2-thin rounds. If cookies crumble a bit as you slice them, just push the dough together--they will bake up fine. Place at least 1 inch apart on the prepared trays. Bake one sheet at a time in the center of the oven for about 11-12 minutes, turning the pan halfway through the baking time. When done the cookies will not be firm or golden--they should just appear dry and they'll firm up as they cool. Don't over bake. Remove the tray from the oven to a rack and cool. Transfer to the rack after a few minutes and allow cookies to cool completely. Repeat the process with the rest of the cookies.

5.  Cookies can be stored in an airtight container for up to 3 days but are best on the same day they're made, so keep the logs chilled and only bake as many as you will eat. 

Enjoy!

Note:  Recipe adapted from a 2010 Bon Appetit Magazine issue.