I have been on a baking binge lately. I know, most people say, "Aren't you always on a baking binge?" Well let me tell you, I actually was on a crazy baking spree this week. I started by making Dorie's World Peace Cookies last Sunday.
I took them to my friend Sasha and she went into labor that night, so she said they really are miracle cookies! I loved the sandy texture, sweet and salty combination, and the rich chocolate flavor and color. I took some cute pictures on my new red swirl platter and they looked great.
So I know you're thinking, "What's with the third grader style Paint picture?" Well, my son ran off with my SD card. That's right, he's a tricky little toddler. I put it in my card reader, downloaded a few pictures, and when I came back to finish a few hours later (you know how distractions interrupt things) it was missing. Well, I was so upset I went to the other room and watched three Barefoot Contessa episodes I had on the DVR (He was napping, no way I watch that while he's up, when the only thing we watch are doggies!), and came back at peace with the fact that my pictures are gone. Which left me with the Paint option.
UPDATE- *IT'S BEEN FOUND!!!!* Naturally, he put the SD Card into the DVD drive and when my husband took apart the computer we found it. I don't know why we didn't look there first... lol.
Also on my lost card are photos for Thursday's Barefoot Bloggers post and tons of cookies. I got Martha Stewart's new book at the library on Monday and wanted to try it out. I made the Giant Chocolate Sugar cookies (good flavor, bad texture), Raspberry Cream Sandwiches (Vanilla Bean cookies filled with Raspberry White Chocolate Ganache, amazing as they sound!), Milk Chocolate Cookies (delicious!), and the cover cookie- Chewy Chocolate Gingerbread Cookies (great texture, but weird flavor combos for me). So, pretend like you just saw some beautiful cookies and then go buy the book. The index is beautiful, it lies flat while you use it, and the recipes are nicely laid out and delicious. And in the mean time, go make yourself some world peace (cookies I suppose). Serve with a big glass of milk and enjoy. And let me know if you see my SD card lying around.
World Peace Cookies
From Baking by Dorie Greenspan
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract 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. Working with one half at a time, shape 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. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
Center a rack in the oven and preheat the oven to 325 degrees F. 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.