World Peace Cookies (GF)

 

• 1+1/4 cups GF flour (I used Namaste, Bob's Red mill is usually good too)
• 1/3 cup (30 grams) Dutch-processed cocoa powder
• 1/2 teaspoon baking soda (try without it, cookies spread in a weird way)
• 1 stick plus 2 tablespoons butter, at room temperature
• 2/3 cup (120 grams) packed light brown sugar (original also had white sugar, but this is plenty)
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (table salt was fine)
• 1 teaspoon pure vanilla extract
• 5 ounces (150 grams) bittersweet chocolate, chopped into small bits (if you use chips, it makes it hard to cut the cookies, so small bits or mini chips are probably best)

Method

1. Combine the flour, cocoa, and baking soda (original said sift, but I didn't)
2. Cream butter, sugar, salt, and vanilla extract together.
3. Add the dry ingredients. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
5. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
6. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). 
7. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. Place the cookies on baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
8. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.
9. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
10. Repeat with the second sheet of cookies.

Adapted from Korova Cookies