The Best Chocolate Cookies Ever + Recipe

As much as I try to stay on top of everything that inspires me, I get introduced to things that have been out there for a while that have slipped by me. During a book club meeting, our hostess served the best chocolate cookies that I have ever had. They were light and a little crumbly, and had dense chocolate flavor that was amplified by sea salt.

She told me that she got them “frozen and ready to bake” from The Pantry in Fairfield, Connecticut. The very next day I went to buy some for my family. The Pantry has a respectable inventory of frozen cookies which I appreciated. Cookies are often overlooked as something to serve for dessert, but everyone loves them! I found the box and saw that they are called World Peace Cookies. I just assumed that the store had made up their own name for them. Like, “Dude, these cookies are so rad they could lead to World Peace.” Totally.

I bought a couple boxes and baked them as soon as I got home. I haven’t been blogging about food that much, but these cookies are remarkable. I’m a “let’s have a Plan B” person. When I find something I love, I need to find another source. I Googled “world peace cookies” and found several recipes. I realized that this wasn’t an exclusive Connecticut cookie. I can’t imagine that the ones from The Pantry can be improved, but, if you don’t live in CT here is a recipe from Bon Appétit that looks promising. Enjoy!

INGREDIENTS

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)

RECIPE PREPARATION

Sift flour, cocoa, and baking soda into medium bowl. Using an 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. Can be made three 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. Can be made one day ahead. Store airtight at room temperature.

Here are the little beauties. They come 7-8 to a package.