No, I’m not actually participating in a holiday bake-a-thon. Is there even such a thing? What am I saying, I’m sure it’s a thing. I’m simply referring to my constant need to prepare baked goods during the month of December, as well as all of the other non-December months. I can’t help it!
But first, how was your weekend? Are you ready for Christmas?? Andrew and I had a really nice weekend. Saturday morning, we took full advantage of a surprisingly empty LA Fitness (was everyone shopping? baking?) followed by smoothies from Whole Foods, where we also picked up a piece of salmon to grill for dinner. And Sunday, we drove to the east side for a really nice Hanukkah dinner with Andrew’s family. A delicious meal shared with great company. I contributed my Kale Caesar salad (minus the bacon) and Brown Butter Snickerdoodles.
Right, snickerdoodles, good segue… Back to baking, and the silly amount of it I’ve done this season.
At least I’ve improved in the self-control department. I still indulge in my fair share of batter-tasting, an important step in the baking process, but I now freeze a lot more dough than I used to. I’ve learned that baking an entire batch of cookies, which can sometimes amount to 3+ dozen, is not smart or necessary. And frozen dough doesn’t just produce equally delicious cookies, in many cases I’d say it produces better cookies. These are some of those cookies.
World Peace Cookies
I don’t know where the name for these cookies comes from, but I have a couple guesses having tasted them. I do know where the recipe originates: Pierre Hermé is the mastermind behind World Peace Cookies, which he created for a restaurant in Paris called Korova. One look at Hermé’s website (ooooh the macaroons) and it’s clear the man is a confectionary genius. I digress.
These cookies are basically a mix between fudge and a classic chocolate chip cookie. Eggs are nowhere to be found in this recipe, so there’s no shame in eating the batter raw.
The dough gets formed into logs, which are then chilled for at least 3 hours, though I found that chilling the dough overnight dramatically improved the cookies’ ability to retain their shape during the baking process. As I mentioned, I have a newfound appreciation for freezer dough. With cookies this good, and decadent, the option to slice off and bake just a handful cookies at a time is a must.
1 ¼ cups flour
1/3 cup unsweetened cocoa powder
1/2 t baking soda
1 stick + 3 T unsalted butter
2/3 cup brown sugar
1/4 cup granulated sugar
1/4 t salt
1 t vanilla extract
3/4 cups semi-sweet chocolate chips
1. Sift together flour, cocoa, and baking soda.
2. In a mixer, beat butter until creamy. Add sugars, salt, and vanilla. Beat 2 more minutes.
3. Pour in dry ingredients. Pulse a few times, then mix for 30 seconds until flour just disappears. Toss in the chips and gently incorporate.
4. Turn dough onto work surface. Divide in half and shape into 1 1/2″ logs. Wrap in plastic and refrigerate at least 3 hours, overnight if possible.
5. Center a rack in the oven and pre-heat to 325 degrees. Line two sheets with parchment paper. Slice 1/2″ rounds and arrange approx. 1″ apart.
6. Bake 12 minutes. Let cool almost completely. Enjoy!
These cookies definitely live up to their name. I highly suggest keeping a log or two of dough in the freezer at all times.
. . . . . .
As I type this, and as I polish off another cookie (these are GREAT with coffee), I’m thinking maybe I need a game plan for the rest of this festive treat-filled week. I’ll be sure to report back on that one. 😉
I hope you have a great Monday!
Question: What’s your game plan during the holidays?