World Peace Cookies

Ingredients:

1 1/4 Cup All-Purpose Flour

1/3 Cup Dutch-Processed Cocoa Powder

1/2 Teaspoon Baking Soda

8 Tablespoons Plus 3 Tablespoons Unsalted Butter, at room temperature

2/3 Cup Packed Light Brown Sugar

1/4 Cup Granulated Sugar

1/2 Teaspoon Fluer De Sel, or 1/4 Teaspoon Fine Sea Salt

1 Teaspoon Pure Vanilla Extract

5 Ounces Bittersweet Chocolate, Chopped Finely

Directions:

Sift flour, cocoa powder, and baking soda together and keep close at hand. Put the butter in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium speed until the butter is creamy. Add both sugars, salt, and vanilla extract and beat for another minute or two. Reduce speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated. The dough will look crumbly, and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate. Turn the dough out onto a smooth work surface and squeeze it so sticks together in large clumps. Gather the dough into a ball and divide it on half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. To make sure there isn't an air channel in your logs, flatten them and fold them in half. Form into logs again. Wrap the logs in plastic wrap and chill them for at least one hour, and most 3 days. Center a rack in the oven and preheat the oven to 325 degrees. line two baking sheets with parchment paper and keep them close at hand.

Working with a sharp thin-bladed knife, slice logs into rounds about 1/2 inch thick. Place the cookies on the parchment-lined sheets , leaving about 1 inch gap between the cookies. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not 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 stand until they are firm and at room temperature. repeat with second sheet.

I don't have a picture of what the final product looked like, but they were delicious. I tried eating the cookies right when they came out of the oven. But I found that was a mistake, the cookie will be very delicate, and will fall apart very easily. For my family, the cookies where too sweet, so I sprinkled a little bit of sea salt over the cookies and it seemed to do the trick.

I found this recipe at http://leitesculinaria/3354/recipes-korova-cookies:html