I really wonder for those people who can balance their life by all means. I really amaze how they manage and control life in all areas – personal and family front, work, social things, blog, house chores, children, and this list could go on. Especially for woman. On top of that they handle their 1 or 2 or 3 children very well. I really salute them and their dedication towards life and what they do. I really would like to know from where and how they get motivated and so organised.
Well, I’m sure most of the people on this and that part is super busy and enthusiastically preparing all goodies for Christmas. By chance, this time, I’m with you and slowly started to make some baking goodies. In fact, Xmas time is perfect excuse for baking business. One fine day, I was cleaning my house and found a pile of my cookbooks that I’ve bought but almost ignored. Especially baking cookbooks. I’d a mix feelings, awkward and proud, I’m proud of owner of some nice cookbooks but sadly haven’t used them well yet. I kicked my bum and made some thing for you!
This time, I picked Dorie Greenspan’s cookbook. The last time I made from her book was this post. I’d tagged couple of recipes but everything has taken a back seat in last few months. Finally, I went ahead and made her famous ‘World Peace Cookies’.
World Peace Cookies Recipe
Inspired from: Baking: From My Home to Yours, Dorie Greenspan
(makes about 36 cookies)
1 ¼ cups/ 175 grams all purpose/ plain flour
⅓ cup/ 30 grams unsweetened cocoa powder
½ tsp baking soda
1 stick + 3 tbsp (150 grams) unsalted butter, at room temperature
⅔ cup/ 180 grams light brown sugar
¼ cup/ 50 grams regular sugar
½ tsp fine sea salt
1 tsp pure vanilla extract
5 ounces/ 150 grams bittersweet chocolate, chopped into chips, or ¾ cup loosely pack semisweet chocolate chips
1. First, keep all ingredients ready on your kitchen counter for easy process. Mix the flour, cocoa powder and baking soda and sieve if any lumps. Keep aside.
2. Using stand mixer with paddle attachment, or with a hand mixer (that I did use) in a large beat the butter on medium speed until soft and creamy. However, using hand mixer is not good idea here as all butters and sugars sticks to the blades and I had to remove and scrape them in between. If you’ve stand mixer, standing on your counter, use it.
3. Add sugars, the salt and vanilla and beat 2 minutes more. Turn off the mixer. Pour the flour + cocoa powder + baking soda mixture, little at a time, continuing at low speed, mix until all flour incorporated well. Don’t worry if you see your flour looks a little crumby; add into chocolate pieces or chips and mix only to incorporated.
4. Transfer the dough on clean kitchen counter and knead the dough nicely until all flour and all chocolate chips incorporated well.
5. Divide the dough it in half and shape the dough into logs in 1 ½ inches diameter. Wrap in plastic wrap and refrigerate them for at least 3 hours.
Ready to bake?
5. Center a rack in the oven and preheat the oven to 325 °F/165 °C. Line two baking sheets with parchment paper or silicon mats.
6. Slice the logs using a sharp knife into ½ inch thick. If your cookies cracks anywhere, press or squeeze the bits back onto each cookie. Arrange them on baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes – As Dories mentioned in her book that they won’t look done, nor will they be firm, but the way should be. Transfer the baking sheet to a cooling rack and let them rest until they are warm. Serve warm or at room temperature.
1. As per recipe, the dough can be refrigerated for up to 3 days or frozen up to 2 months. If you’ve frozen the dough, you need not defrost it before baking – just slice the logs into cookies and bake the cookies 1 minute longer.
2. I refrigerated the dough overnight and took out 1 hour before baking. I think the harder the logs, it tougher to cut them in cookies. So, I would prefer to take out from fridge and leave it on counter for a while. It’s just my opinion though, you can proceed ahead with the original recipe.