Ever had the strongest urge to eat something sweet and chocolatey, and absolutely nothing in the pantry or refrigerator fit the bill?
It would have been a LOT worse had there not been a bag of chocolate chips leftover from the holidays. And a vacuum sealed bag of cocoa powder that hasn’t seen the light of day in over a year.
That also speaks of the cobwebs and dust piling up around here…
It’s not like the days magically grew an extra hour or two to accommodate the growing demands of the day job, running practice, the house and all the other curveballs life throws.
But you know, those cravings… they cover all the things we love and want to do, not just eat. Sometimes you just have to plug in the stand mixer and start measuring. And sit down in front of the laptop, and let it flow out. Whatever it is.
World Peace Chocolate Chip Cookies
World Peace Cookies – a Dorie Greenspan classic – is a dark chocolate shortbread cookie laced with semisweet chocolate chips and sea salt. As a group, we baked a version included in Around My French Table – the cocoa sablés. After quickly flipping through my friend Liz’s blog – which hosts many incredible chocolate recipes – I realized this was not time to try a full new recipe. My favorite chocolate chip cookie recipe got a quick makeover with cocoa powder and a smidge extra salt. Voilá: World Peace chocolate chip cookies!
The original cookie recipe uses 1 1/4 cup of all purpose flour. I swapped 1/4 cup for the cocoa powder and added an extra tablespoon of flour to the dry ingredients. On a whim, a teaspoon of powdered peanut butter made its way to the dough. It probably brought out the saltier notes in the cookie. If you don’t have any powdered peanut butter, it’s not a big deal. The cookies turn out crunchy after resting for an hour on a cooling rack.