Sables Karova Cookies
Sables Karova cookies, otherwise known as World Peace Cookies, are a chocolate-chocolate chunk cookie that balances sweet and salty. I first ran into this recipe as a cookie contest winner published in the Star Tribune. I found them again this year in Dorie Greenspan's cookie cookbook. She coined the name World Peace when her neighbor insisted that these cookies were so good, they could foster peace among nations. I don't know if any bit of baked dough could do that, but why not bake some and see?
Sables Karova
From The Splendid Table
Makes 36
1 1/4 cups all-purpose flour (use Cup4Cup for a gluten-free version)
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) brown sugar
1/4 cup sugar (or coconut 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 chip-size bits (or chocolate chips)
Mix flour, cocoa and baking soda together in a medium bowl, making sure there are no lumps.
In a large bowl use a hand mixer to cream the butter and the sugars. Add salt and vanilla extract and beat for 2 more minutes. Reduce mixer speed to low and add the flour mixture. Mix only until incorporated - do not overmix! Add the chips and stir to mix with a rubber spatula.
Divide the dough in two equal portions. Spread plastic wrap on a work surface and use it to roll the dough into a log 1 1/2" in diameter. Wrap the log in the plastic and refrigerate for at least 3 hours. (Dough can also be frozen.) Repeat with another piece of plastic wrap and the second half of the dough.
When ready to bake, preheat the oven to 325 degrees and line 2 cookie sheets with parchment paper. Slice the logs into 1/2" slices (if the dough falls apart, just pinch it back together) with a sharp knife and space the cookies 1" apart on the cookie sheets.
Bake for 12 minutes and remove to a cooling rack. (If using frozen dough, bake one minute longer.) The cookies will look somewhat underdone. Let cool to room temperature and serve.
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) brown sugar
1/4 cup sugar (or coconut 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 chip-size bits (or chocolate chips)
Mix flour, cocoa and baking soda together in a medium bowl, making sure there are no lumps.
In a large bowl use a hand mixer to cream the butter and the sugars. Add salt and vanilla extract and beat for 2 more minutes. Reduce mixer speed to low and add the flour mixture. Mix only until incorporated - do not overmix! Add the chips and stir to mix with a rubber spatula.
Divide the dough in two equal portions. Spread plastic wrap on a work surface and use it to roll the dough into a log 1 1/2" in diameter. Wrap the log in the plastic and refrigerate for at least 3 hours. (Dough can also be frozen.) Repeat with another piece of plastic wrap and the second half of the dough.
When ready to bake, preheat the oven to 325 degrees and line 2 cookie sheets with parchment paper. Slice the logs into 1/2" slices (if the dough falls apart, just pinch it back together) with a sharp knife and space the cookies 1" apart on the cookie sheets.
Bake for 12 minutes and remove to a cooling rack. (If using frozen dough, bake one minute longer.) The cookies will look somewhat underdone. Let cool to room temperature and serve.