sables korova (world peace cookies)

22 July, 2012 § Leave a comment

So, the title is my attempt to revert to the original name of what became Dorie Greenspan’s famous World Peace Cookies. I just think of A Clockwork Orange every time I hear ‘korova’, which isn’t that often anyway.

I made these cookies not only because they’ve gotten rave reviews on every food blog I like and trust, but because I needed a chocolate fix. And man, oh man, I think I’m fixed for good (read: maybe a day. Maybe.)

This post also marks the first in which I exclusively used my own photography!

I took the plunge and “fixed something that wasn’t broken” a.k.a. tweaked the recipe a bit, mainly because I wanted to make it slightly less of a fat-and-happy cookie, and more of a if-I’m-having-chocolate-it-will-be-of-the-milk-variety-thank-you-very-much cookie.

Enter Ghirardelli milk chocolate chips. There is much debate as to which chips are THE chips, and I don’t even think that these necessarily are, but they’re damn good for baking. I actually love Guittard chips, but Ghirardelli chips are a little better for baking, at least in my opinion, when you want ooey gooey chocolatey goodness. Guittard chips, however, are champs at retaining their shape.

I tried to tweak to a minimum, as this recipe seems to be pretty tried-and-true in the blogosphere. I’m sure that I would have been (almost) equally pleased with the original, even in the absence of milk chocolate. In short, I made these cookies a little bit milkier, healthier and saltier.

Sables Korova (World Peace Cookies) Makes 20 2-in cookies
Adapted from Dorie Greenspan

1 1/4 cups white whole wheat flour
1/3 cup high quality unsweetened cocoa powder
1/2 tsp baking soda
1 stick salted light butter
3 tbs unsalted butter
2/3 cup (packed) light brown sugar
1/4 cup Splenda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
Generous 2/3 cup milk chocolate chips, preferably Ghirardelli

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 butters 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 flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour (or just be careful) 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–I used my hands so as not to break up the chips.

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.)

Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with 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 one inch between them.

Bake the cookies one sheet at a time for 12 minutes, turning the sheet after 6–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, sprinkle them with superfine sea salt if you’re like me, and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

I don’t know what it was my changes to this recipe did, but my dough was not crumbly. It was delicious and salty-sweet, but not crumbly, even after refrigeration. Also, I prefer chewy cookies to cakey ones, and these came out heavily leaning towards the cakey side. The taste was nearly irresistible, but next time I might melt and cool the butter, refrigerate overnight rather than for a few hours, etc. This isn’t over, cookies!  (Of course, if you like cakey cookies, this is your ideal chocolate cookie recipe.)


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