Dorie's World Peace cookies (AKA Korova Cookies) are probably the most-hyped recipe in her book. Which, of course, means that I've already made this recipe! ;) I made it over the Christmas holidays this year. Since I didn't take too many photographs then due to the frenzy of holiday baking, I was forced to make another batch (darn;) ) when Jessica of cookbookhabit chose them for this week's TWD recipe.
They are really, really good. And I just ate two more of them. For research purposes only.
They are really quite simple cookies, so I think a lot of the success comes from using quality chocolate and cocoa powder to give the cookies a deep, complex flavor. And, of course, Dorie's secret ingredient: salt! This is fleur de sel that I got from the bulk section at Whole Foods:
I actually doubled the salt that the recipe called for, but I still could have used more of a salt hit! I think I'll sprinkle some on top next time.
I could go so many ways in commenting on the next photo. I'll just keep it clean and say that yes, that is the ruler I keep in the kitchen at all times. ;)
So, what is the deal with slice-and-bake? Does it add to the texture rather than scooping them like chocolate chip cookies? I guess they're supposed to hold their shape more than mine did (not that their shape was very good after cutting!) I personally think that scooping is an easier method... but maybe it has to be this way, because there is no egg holding it together?
Mmm, the chocolate just looks awesome to me in this pic:) My cookies spread a bit, so maybe I overcreamed the butter a little.
Here is the list of ingredients, in weight, with the nutrition data below. I've hidden the nutrition data behind a link that you have to click, but I'm pretty sure it'll only be hidden on my site and not in a feed reader... so be warned ;)
156 g all-purpose flour (1 1/4 cups)
23 g cocoa powder, unsweetened (1/3 cup)
1/2 t baking soda
11 T unsalted butter (155 g)
150 g light brown sugar (2/3 cup packed)
50 g sugar (1/4 cup)
1/2 t fleur de sel, or 1/4 t fine sea salt
1 t vanilla extract
140 g bittersweet chocolate, chopped into chips (5 oz)
[click for the rest of the recipe]
Nutrition Facts from NutritionData.com:
per cookie (I got 26 cookies total, so that's what I used to calculate, instead of Dorie's 36 yield)
[click to show or hide]
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 13 mg
Sodium: 116 mg
Carbohydrates: 16 g
Dietary Fiber: 1 g
Protein: 1 g
Thanks for a delicious pick, Jessica! The recipe is on her blog, so check it out along with the other TWD bakers' blogs!