World Peace Cookies

 I saw a recipe for Dorie's World Peace Cookies, and I would like the world to have more peace now. So I baked them!

Ingredients:

• 1.5 cups plus 2 tablespoons (188gr) all-purpose flour
• 1/3 cup (28gr) cocoa
• 1/2 teaspoon baking soda
• 11 tablespoons (155gr) unsalted butter, at room temperature
• 2/3 cup (142gr) light brown sugar or dark brown sugar, packed
• 1/4 cup (50gr) granulated sugar
• 1/4 teaspoon Kosher salt
• tiny pinch of cayenne (optional, I did not notice it)
  
• 1 teaspoon vanilla extract
• 5 ounces + 1/3 cup (182g) semisweet chocolate, chopped to chip-size pieces
• 1/2 cup (15g5) freeze-dried raspberries, coarsely chopped or broken
  (I used 15 gr peppermint chips and marshmallow chips from a bag of Peppermint and Hot Cocoa Morsels & More- you could use more chocolate chips)

  

Instructions:

1. To make the dough: Sift together the flour, cocoa powder, and baking soda. Set aside.
2. Working in the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and both sugars together on medium speed until smooth, about 3 minutes.
3. Beat in the salt, cayenne, and vanilla.
4. Turn off the mixer, add the dry ingredients all at once.
5. Pulse once or twice to start the blending.
6. Nix on low speed until the dough forms big, moist curds — this can take a couple of minutes.
7. Toss in the chocolate pieces and raspberries (or peppermint chips) and mix to incorporate.
   (The dough may come together and clean the sides of the bowl, or it could be in crumbles - don't worry.)
8. Turn the dough out, and if necessary, knead it a bit to bring it together. Divide the dough in half.
9. To shape the cookies: Shape each half of dough into a log 1.5" in diameter. The length will be between 7” and 8” - the diameter that is important.
10. Wrap the logs in plastic wrap and freeze them for at least two hours, or refrigerate for at least three hours.
11. To bake the cookies: Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
12. Take one log of dough out of the refrigerator.
13. Using a chef’s knife, slice one log of dough into 1/2"-thick rounds. (Don’t worry if they crack, just squeeze the bits back into the cookie disks.)
14. Arrange the rounds on the baking sheet, leaving about 2” between them.
15. Bake one sheet of cookies for 12 minutes without opening the oven door.
16. Remove the pan at 12 minutes - the cookies will not look fully baked and they will not be firm - this is expected.
17. Transfer the sheet to a rack and let the cookies cool until they’re only just warm or at room temperature.
18. Repeat with the remaining log of dough.

 

Carole's Notes:

We liked these!  The peppermint flavor was strong - they tasted a lot like Thin Mint Cookies.

The recipe is lightly adapted from https://www.kingarthurbaking.com/recipes/world-peace-cookies-20-recipe