I’m almost tempted to simply say, “Presented without comment: Sables Korova.” Some things are just so good that words will never be enough, and if any cookie is that outstanding, it’s these.
I’m not much of a fan of sugar cookies. I don’t think most people lose their minds over sugar cookies, really. And at a glance, these look like your standard sugar cookies, but with chocolate. When I had wrapped some up to give to a friend, she looked at them in their cellophane bag and thought I was handing her dry, mediocre store-boughts. I don’t think she was all too thrilled about eating them. That is until she took her first bite.
These cookies are alternately known around the Internet as World Peace Cookies, because if everybody could just eat them, we’d all chill out and war would be a thing of the past. Sound like a stretch? I also call these the Crack Cookies, after giving them to another friend and seeing him wander down the hall in a daze, wondering out loud to no one in particular, “What is in these cookies? Crack?” If you don’t like making light of drug use, these can just as fairly be called the Headache Cookies, since my dad once ate so many in one sitting that he gave himself a migraine.
These sandy, buttery little morsels are sitting next to me as I type, and I’m nearly getting a high from just their smell. There’s little that is more irresistible in this world than double chocolate — I’m having a very hard time not shoveling these things in my mouth by the fistful.
Now that I think about it, I’m reticent to call these World Peace Cookies. I’m pretty sure a war could break out over them.
Recipe from Paris Sweets
Yields 50 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda 1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Preparion and Assembly
1. Sift the flour, cocoa and baking soda together.
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. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. 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 five 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.
4. 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 three days or frozen for up to two 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.)
5. Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
6. 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.
7. 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. If packed, the cookies will be good for another three days at room temperature or frozen for up to two months.