World Peace Cookies: Short Bread Cookie meets Chocolate-Chocolate Chip Cookie. These cookies have an addicting soft, crunchy, and oddly sandy texture that somehow makes them the most elegant cookie.
14 tablespoons softened unsalted butter
⅔ cup packed light brown sugar
¼ granulated sugar
1 teaspoon vanilla extract
1¼ cup all-purpose flour
⅓ cup cocoa powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup milk chocolate chips roughly chopped
sea salt flakes
Mix In a standard mixer using a paddle attachment, cream butter on medium-high for one minute. Add sugars and vanilla mix for an additional two minutes.
Add dry ingredients In a separate bowl measure out the flour, cocoa, baking soda, salt, and cinnamon. Slowly add the flour mixture to the butter and sugars. Mix until well combined about one minute.
Add Chocolate Add chocolate chips and again mix until just combined.
Shape and refrigerate Scrape the dough onto a clean surface, roll it into a log. Using a serrated knife slice the cookies into ½ inch disks. Keeping the cookies in the log shape, wrap the dough in plastic wrap or my favorite beeswax. Store in the refrigerator for up to a week or in the freezer for up to a month.
Bake When ready to bake preheat the oven to 325. Bake for 12 minutes. Let cool on a wire rack. Enjoy!