World Peace Cookies
Recipe hardly adapted from Dorie Greenspan via Epicurious
1 ¼ cups flour
1/3 cup natural unsweetened cocoa powder
½ teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup dark brown sugar, packed
¼ cup white sugar
1 ½ teaspoon pure vanilla extract
Pinch fine salt
6 oz bittersweet chocolate chunks, or well-chopped bars
1. Sift flour, cocoa and baking soda into a large bowl and whisk to combine. Cream together butter and sugars. Using an electric mixture, add the vanilla and salt, beat until fluffy, about 2 minutes. Add the flour mixture and using your hand, blend until just combined. Add the chocolate and mix just enough to distribute the chocolate. Divide the dough in half, kneading if necessary. Put each half on a piece of plastic wrap and form the dough into 1-½ inch diameter logs. Wrap in plastic and refrigerate until firm, 3 hours or overnight.
2. Preheat oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Using an extremely sharp knife, cut logs into ½-inch-thick rounds. Place cookies 2 inches apart on prepared sheets and bake, 1 sheet at a time for 12 minutes. Cookies will not be firm or golden, simply bake until they appear dry. Transfer to rack after a couple minute to cool completely before serving.