World Peace Cookies

World Peace Cookies is a hor d'oeuvre that serves 24. One portion of this dish contains roughly 1g of protein, 8g of fat, and a total of 138 calories. For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have butter, flour, vanilla, and a few other ingredients on hand, you can make it. 50 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Beantown Baker. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as World Peace Cookies, World Peace Cookies, and World Peace Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Sift the flour, cocoa and baking soda together.Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.Turn off the mixer. Pour in the dry ingredients, 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. Shape each half of 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 or up to 3 days. The dough can also be frozen for up to 2 months. If you freeze it, just add 1 minute to the baking time.When you are Ready to Bake:Center a rack in the oven and preheat the oven to 325. Line two baking sheets with parchment or silicone mats.Using 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 1 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.

 

Step by step:

1. Sift the flour, cocoa and baking soda together.Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed until soft and creamy.

2. Add both sugars, salt, and vanilla and beat for 2 minutes more.Turn off the mixer.

3. Pour in the dry ingredients, 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. Shape each half of 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 or up to 3 days. The dough can also be frozen for up to 2 months. If you freeze it, just add 1 minute to the baking time.When you are Ready to

4. Bake:Center a rack in the oven and preheat the oven to 32

5. Line two baking sheets with parchment or silicone mats.Using 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 1 inch between them.

6. 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.

7. 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.

Nutrition Information:

covered percent of daily need