Dorie Greenspan's World Peace Cookies
1¼ cups flour
1⁄3 cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 Tablespoons unsalted butter, at room temperature
2⁄3 cup packed light brown sugar
¼ cup sugar
½ teaspoon fleur del sel or ¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips (no pieces larger than 1⁄3 inch), or a generous ¾ cups store-bought mini chocolate chips
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 butter 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 dry ingredients, 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.
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 1½ 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 – let it warm just enough so that you can slice the log into rounds and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment or silicone mats.
Using a sharp thin knife, slice the logs into rounds that are ½-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 1 inch between them.
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. 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.