This weeks Tuesday’s with Dorie recipe is “Word Peace Cookies.”
They are quite delicious, no matter what my son with the unsophisticated tastes says. He thought they were “too salty.” But then again, he doesn’t like guacamole or grilled cheese. He’s a weirdo.
Poo on him!
And on my boss who told me recently that she “leaves the salt out of most recipes.”
I love salt.
In fact, a world without salt would be quite tasteless. (Heee heee)
I made the dough on Sunday, sifting the flour, cocoa powder, salt and leavening into one bowl and beating butter til light and fluffy in another. Granulated and brown sugar were added to the butter, followed by vanilla and then the dry ingredients were briefly beaten in and the chopped chocolate was mixed in via wooden spoon.
For the chocolate I used a mixture of Nestle semisweet mini-chips and Scharffen Berger 70% Cacao Bittersweet Chocolate that I finely chopped.
At this point the dough looked like small pebbles so I was a bit worried. Nevertheless, I scooped it out into two piles on seperate pieces of waxed paper, picking up the edges of the paper, sling-like, I used the paper to press the dough into shape, easily forming two cohesive logs.
I sliced the chilled dough into 1/2″ rounds and baked it, a cookie sheet at a time, for 12 minutes. I did end up with a bit of crumbling during slicing, but the dissassembled pieces were easy re-attach, nevertheless, I ate most of them!
Upon removal from the oven, the cookies were sprinkled with salt. I couldn’t find the recommended fleur de sel in my area, so I used large grain sea salt, sprinkling four to five grains on each cookie.
You can see the salt in this picture:
Oh, and make sure you note the terribly “ungreen” foam plate.
Yes, these are salty cookies-in a good way. Very chocolatey with a wonderful sandy texture. I can see why they are named “World Peace Cookies.” Thank you so much Jessica of cookbookhabit for your excellent selection.