I flipped through the latest Bon Appetit magazine and checked off nearly every recipe inside, and by that, I mean I checked them off as a "no" because one or both of the people living in this house doesn't like one ingredient or the other. I hate when an entire magazine goes to waste, and I was about to chuck it in the recycle bin when I finally found a recipe near the end.
It's for cookies—World Peace Cookies. I have no idea why they are called that, but I don't care. Every single ingredient sounds good. And the best part is there are no eggs, so you can eat the raw dough without concern. The recipe follows an article about how Dorie Greenspan and her son, Josh, spent six days selling their cookies inside a friend's salon in New York City as an experiment. She said in her pop-up business test that she learned something important about people—"They like cookies. A lot!" Good lesson, especially for a cookie baker.
Here is Greenspan's recipe (I hope she doesn't mind my sharing it). Yum.
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 temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces 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 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD Can be made 3 days ahead. Keep chilled.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
Be warned: this makes 36 very good cookies, and each one has 87 calories, 3 grams of saturated fat, and 10.9 carbs. Yikes.