Have a Sweet Weekend

I hope you have a wonderful weekend with time to relax and recharge yourself with energy and inspiration for the week ahead.  Here is a decadent chocolate cookie recipe to try.  Gooey, and very rich.

The beauty of the recipe is that you can make the dough and divide it so you bake some cookies today and bake the rest in the middle of the week.  Just roll a log in plastic wrap and keep refrigerated or freeze for later use.

I rolled a cookie log in chopped pecans for some variety.

Make sure to chop the chocolate into small pieces since so they melt as the cookies bake.

This is a Dorie Greenspan recipe from the Sept, 2010 Bon Appetit.

World Peace Cookies

makes about 36 cookies

1 1/4 cups all purpose flour

1/3 cup natural unsweetened cocoa powder

1/2 teaspoon baking soda

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temp.

2/3 cup packed golden brown sugar

1/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

5 oz extra-bittersweet chocolate (do not exceed 85% cacao) chopped so pieces are not bigger than 1/3 inch

Sift flour cocoa, and baking soda into medium bowl.  Using electric mixer, beat butter in large bowl until smooth but not fluffy.  Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes.  Add flour mixture; beat just until blended(mixture may be crumbly).  Add chopped chocolate; mix just to distribute(if dough doesn't come together, knead lightly in bowl to form ball)  Divide dough in half.  Place each half on sheet of plastic wrap  Form each into a 1 1/2 inch diameter log.  Wrap in plastic and chill until firm, about 3 hours.  This can be done up to 3 days in advance.  Keep chilled.

Preheat oven to 325 degrees.  Slice with knife into 1/2 inch thick rounds.  Space 1 inch apart on cookie sheet and bake 11-12 minutes until cookies appear dry. (they will not be firm or have golden edges)  Transfrer to rack and cool.  Can be made 1 day ahead.  Store airtight at room temp.  

Enjoy and have a Sweet Weekend.