World Peace/Korova Cookies

World Peace/Korova Cookies
World Peace/Korov From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Sift the flour, cocoa and baking soda together.
Ingredients you will need
Baking SodaBaking Soda
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
2
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.
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ButterButter
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Stand MixerStand Mixer
Hand MixerHand Mixer
BowlBowl
3
Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
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Vanilla ExtractVanilla Extract
SaltSalt
4
Turn off the mixer.
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BlenderBlender
5
Pour in the flour mixture, 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.
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ChocolateChocolate
DoughDough
All Purpose FlourAll Purpose Flour
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Kitchen TowelsKitchen Towels
Stand MixerStand Mixer
6
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.)
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CookiesCookies
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
OvenOven
7
Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with parchment or silicone mats.
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Baking SheetBaking Sheet
OvenOven
8
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.
Ingredients you will need
CookiesCookies
Equipment you will use
Baking SheetBaking Sheet
KnifeKnife
9
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.
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CookiesCookies
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OvenOven
10
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.
Ingredients you will need
CookiesCookies
Equipment you will use
Baking SheetBaking Sheet
Wire RackWire Rack
DifficultyExpert
Ready In45 m.
Servings36
Health Score0
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