world peace…what a hefty promise for a cookie. sometimes i wish things were so simple that extending a home-baked treat to a neighbor would invoke camaraderie, understanding, hope, peace. so, let’s close our eyes and pretend that it could be…because, after all what better time of the year than now, when the promise of magic hangs in the air like the promise of snowy winter mornings.
i hope that everyone (that celebrates) has a very happy thanksgiving. hopes of much feasting (and drinking, if your into that sort of thing…like we are), joy, happiness and family to you. i will be traveling to southern utah tuesday to visit my grandparents and gather with the fam. i won’t be cooking (anything! gasp…) but i will be eating and hopefully, remembering to take pictures.
world peace cookies
adapted from baking: from my home to yours.
the original recipe does not call for hazelnuts…that was all me. make these and share the joy.
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 tablespoons butter, room temp (1 stick plus 3 tbsp)
2/3 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 cup chopped good quality chocolate chips
1/2 cup finely chopped hazelnuts
sift flour, cocoa and baking soda together. set aside.
in a stand mixer fitted with the paddle attachment beat butter on medium until soft and creamy, making sure not to beat in any air. add both sugars, salt and vanilla extract and beat for 2 minutes.
turn off mixer and pour in dry ingredients, drape a kitchen towel over mixer and pulse at low about 5 times. mix for 30 seconds more, just until flour disapears into the dough. the dough will look crumbly. mix in chocolate and hazelnuts with a spoon or spatula. turn out dough, gather and divide in two. shape each piece into a log (1 1/2 inches in diameter) and wrap with plastic. refrigerate for at least 3 hours. can be refrigerated for 3 days or frozen for up to 2 months. if baking from a frozen state add 1 minute to bake time.
preheat oven to 325 F. line two baking sheets with parchement.
slice logs into 1/2 inch rounds. if they crakc, squeeze back together. leave 1 inch around each cookie on sheet.
bake one sheet at a time for 12 minutes–they will not be firm or look done. cool on sheet on a cooling rack until just warm to the touch.
can be stored in an airtight container for 3 days or frozen for up ro 2 months.