World Peace/Korova Cookies

You can never have too many hor d'oeuvre recipes, so give World Peace/Korova Cookies a try. This recipe serves 36. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 84 calories. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of baking soda, butter, fleur de sel, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. 12 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 4%, this dish is very bad (but still fixable). Try World Peace/korova Cookies, World Peace Cookies, and World Peace Cookies for similar recipes.

Servings: 36

 

Ingredients:

1/2 teaspoon baking soda

1 stick plus 3 tablespoons unsalted butter, at room temperature

5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 1/4 cups all-purpose flour

2/3 cup (packed) light brown sugar

1/4 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

Equipment:

stand mixer

hand mixer

bowl

kitchen towels

plastic wrap

baking sheet

oven

knife

wire rack

Cooking instruction summary:

Procedures 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 5 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 3 days or frozen for up to 2 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. 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.

 

Step by step:


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.

3. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

4. Turn off the mixer.

5. 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 5 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.

6. 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 3 days or frozen for up to 2 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.)

7. Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with parchment or silicone mats.

8. 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.

9. 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.

10. 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.


Nutrition Information:

Quickview
84k Calories
0.88g Protein
4g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
84k
4%

Fat
4g
6%

  Saturated Fat
2g
16%

Carbohydrates
11g
4%

  Sugar
6g
8%

Cholesterol
6mg
2%

Sodium
39mg
2%

Caffeine
5mg
2%

Get Enough Of These
Protein
0.88g
2%

Manganese
0.12mg
6%

Copper
0.09mg
4%

Iron
0.59mg
3%

Magnesium
12mg
3%

Selenium
2µg
3%

Fiber
0.7g
3%

Vitamin B1
0.04mg
2%

Phosphorus
21mg
2%

Folate
8µg
2%

Vitamin A
80IU
2%

Vitamin B2
0.03mg
2%

Vitamin B3
0.31mg
2%

Potassium
45mg
1%

Zinc
0.19mg
1%

covered percent of daily need
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Food Trivia

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A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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