But now the sun is out, the snow has MELTED!!! And it's starting to look a lot like Spring! I love this time of the year, I feel like Nature is not the only thing that's about to come back to like. I also feel full of hope and new life. I feel like I can conquer the world when Spring comes along... If only I could stop procrastinating now!
Anyway, it's been a very long while since I've baked something for myself and I was starting to be in sugar withdrawal. With the bakery it feels like whenever I take out the butter and eggs it's always to do something for someone else. So, yesterday I've decided I was going to do something for me, myself and I. I've been seeing these World Peace cookies (or Korova cookies) all over the web now and when I realized that I actually had the baking book (Baking: From my home to yours from Dorie Greenspan) with the recipe, curiosity own and I had to bake them.
And trust me, they are well deserving of all the praises and rave reviews they've been getting. Salty but sweet, more of a sablé than a chewy cookie, they literally melt in your mouth. They're absolutely delicious... only problem is that you won't be able to stop eating them. I had to take them away from my mom, actually she begged me to hide them from her (after eating 6 of them one after the other!!).
So my advice would be this one: bake them, enjoy them, and give some away! After all, they are World Peace cookies so spread some joy around you!! (your waist line will thank you! )
World Peace/Korova Cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Serving: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.
Do ahead: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a coupld minutes to the baking time.