I found this recipe in college, and it’s been a cookie staple of my repertoire ever since.
The whole idea behind World Peace Cookies is that they are so good, if everyone could have one of these cookies, there would be no more fighting in the world.
I’m not sure this recipe can single-handedly bring about peace in our time, but they are distractingly good and a hit with any crowd of chocolate lovers. And bonus: the dough does not contain any eggs, so it is suitable for eating right off the mixer attachment.
Recipe adapted from Dorie Greenspan (makes about 3 dozen)
1 1/4 cups flour
1/3 cup cocoa powder (Hershey’s dark chocolate works best)
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter
2/3 cup (packed) light brown sugar
1/4 cup white sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup milk
5 ounces semi-sweet dark chocolate
In a medium bowl, mix the flour, cocoa and baking soda together.
With a stand mixer, use the paddle attachment to beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla and beat until well incorporated.
Pour in a little of the flour mixture at a time (to avoid flour flying all over the place) and mix until incorporated. At this point the dough should be a bit crumbly.
Add in the milk until the dough resembles traditional cookie dough – not too crumbly, but not too sticky. Use your judgment and pour in just a little at a time.
Stir in the chocolate chips with a spoon until well mixed.
Pinch a small amount of dough and roll it into a ball. Place on an ungreased cookie sheet and bake at 325 degrees for 10-12 minutes.
When the cookies are ready, transfer to a wire cooling rack or a flat platter and allow to cool. They will solidify as they cool. -Kathleen Dorsey