minty world peace cookies

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Whenever an occasion arrives and cookies are called for, these cookies come to mind. So it didn’t take long for me to volunteer them for Day 2 of our 12 days of cookies this year. They are unbelievably easy and flexible and taste SO GOOD. Seriously, there is something spectacular about the texture of these cookies — crumbly, shortbready yet with a bit of chew and ample patches of melt-in-your-mouth chocolate.

Now normally, I make these without the mint. But during the Christmas season, I’ve started to add it in to make them more festive.

And if you’re wondering, I cringed at their name initially — these cookies are so good everyone can agree on them and they’ll bring world peace?? Really?! You got to be kidding me! But after my first bite, I had to concede; there is something special about these. And now as I write this, I realize their name alone make them fitting for this time of year. I can’t believe it just hit me.

world peace cookies

Makes about 36 cookies.

Ingredients:

  • 1 1/4 cups flour

  • 1/3 cup cocoa powder

  • 1/2 tsp baking soda

  • 1 stick plus 3 tablespoons butter, at room temperature

  • 2/3 cup brown sugar, packed

  • 1/4 cup white sugar

  • 1/4 tsp fine sea salt (original recipe calls for 1/2 tsp of fleur de sel…but I never have it…)

  • 1 tsp vanilla extract

  • 1/4 to 1/2 tsp peppermint extract (optional)*

  • 3/4 cup (5oz) chopped chocolate or chocolate chips**

Directions:

  1. Sift together flour, cocoa, and baking soda in a small bowl. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until soft and creamy. Add sugars, salt, and extracts and continue to beat until light and fluffy, about 2 minutes more.

  3. Add flour mixture and GENTLY pulse on lowest speed about 5 times. You’re trying to avoid the flour from puffing up all over the place — it may help to drape a kitchen towel over the mixer. Once flour is mostly incorporated, mix on low speed for about 30 seconds, or until the flour disappears. It’s okay if the dough is a bit crumbly. Add chocolate pieces and mix until incorporated. (You don’t want to overwork the dough, but if the dough isn’t starting to stick together in large clumps, you will get frustrated later on. So, don’t be paranoid about mixing it a little longer. The dough can handle it.)

  4. Turn dough out onto counter, gather together, and divide in half. Take each half and roll into a log about 1.5in thick and roughly 8in long. (Again, it might be crumbly for you. If so, really press it together to form a solid log. The dough will be just fine. Get it to be manageable for you, kneading it a few times if necessary.) Tightly wrap logs in plastic wrap and place in fridge for at least 3 hours (or up to 3 days — longer in the freezer, up to 2 months***).

  5. When ready to bake, preheat oven to 325.

  6. Unwrap dough logs and using your sharpest knife, slice into 1/4-1/2in thick rounds. (Be prepared, the rounds will likely fall a bit apart on you. Don’t worry! Just smoosh them together — they bake up more than fine, trust me.) Place rounds on baking sheets and bake for about 12 min, rotating halfway through. They won’t necessarily look done and will still be soft, but they are done when dry around the edges with cracks on top. They will continue cooking on the pans, so don’t worry! (Maybe that’s the real peace these cookies teach — don’t overanalyze or nitpick every step!)

  7. Let cool on pans,**** then transfer to serving plate or container (will keep for 3 days at room temp). Enjoy!

Notes:

  • Now, if you are a person who’s favorite ice cream is mint chocolate chip, you will scoff at the 1/4 tsp. Go for the 1/2 tsp instead. But if you tend to shy away from excessively minty things but still enjoy thin mints every now and then, go with the 1/4 tsp.

  • I have made these with everything from milk to dark chocolate, mini chocolate chips to Ghirardelli bittersweet sized ones. In other words, I wouldn’t let the type or form of chocolate stop me from making these once I have a hankering for them. If I had to choose, though, I’d opt for a darker chocolate (adds more contrast) and chopped chunks (easier when slicing than large chips).

  • If freezing, just continue with the recipe, simply adding a minute to baking time.

  • These cookies really taste best when fully cooled. They go from yummy, but unexceptional to this magical realm of chewy, crumbly deliciousness.

I discovered this Dorie Greenspan & Pierre Herme creation on Smitten Kitchen. After eating them, I put this cookbook on my wishlist.