This is such a quick cookie. So quick, and so delicious, you’d wonder why you still reach for the chips ahoy. Apparently, they bring about world peace too. And that’s always a good thing: more cookies, more chocolate, more peace.
There’s so little I can say about these except- please do try these out for the chocolate-lover in your life. You’d be guaranteed plenty of hugs and kisses (and peace. Whoot whoot. Peace out.) They’re beautiful stacked and wrapped in clear cellophane and tied with a ribbon for a gift, or simply stored in a large jar to eat with a tall glass of cold milk. And can I please reiterate that they’re so simple and quick to prepare??? From pantry to oven in 20 minutes plus an additional 12 minutes of baking. MAKE THESE, NOW.
These are decadent but not too sweet, with a good bitterness from the cocoa; crumbly, with the slightest chewy middle. I’ve made these with flaked almonds and chocolate chunks (I really love almonds….) even though the original recipe calls for all chocolate chunks/chips. But, as per all add-ons in cookies, do experiment. White chocolate chips work beautifully (they become slightly toffee-like while toasting) and i can imagine chopped pistachios would taste AMAZING in these. Or peanut butter chips, if that’s your kinda thang. Plus, you can make a batch, and freeze it in a log, then simply slice and bake whenever you want (for those moments when peace is needed.) K and I are still under the weather, so we had to resist and send these away as gifts. Peace-love gifts. Make these and spread the love!
World Peace Cookies/Chocolate Almond Cookies
From Dorie Greenspan
Makes 30 cookies
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature (I used 150g)
- 2/3 cup (packed) light brown sugar (I used dark brown- came out fine!)
- 1/4 cup granulated sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 3/4 cup bittersweet chocolate chunks or chips OR in this recipe, I used 1/2 cup bittersweet chocolate chunks and 1/4 cup flaked almonds
1. Cream the butter and sugars together until light and fluffy.
2. Add the salt and vanilla. Beat to combine
3. Add in the flour, cocoa powder and baking soda and mix at low speed till all the dry ingredients are thoroughly combined.
4. Add the chocolate chunks and flaked almonds and mix to incorporate.
5. Turn out the dough (it will most likely be crumbly) onto a piece of cling film and shape into a log using the cling.
6. Refrigerate for at least 3 hours (or freeze, for later) or, if you’re so impatient like myself, just go ahead and use it straightaway.
7. Slice the log into rounds about 1cm thick and place on a lined tray.
8. Bake at 325F/160C in a preheated oven for 12 minutes. They should be slightly soft when done, but just let them cool on the tray before removing.
Print it and bake it! (Also, I’ve found that the card image looks great on an iPad! So, save the trees and click ‘save image’ on those tablets. x)