World Peace Cookies

• t 1/4 cups all-purpose flour
• t/3 cup unsweetened cocoa powder
• t/2 teaspoon baking soda
• t stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
• t/3 cup (packed) light brown sugar
• t/4 cup sugar
• t/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
• t teaspoon pure vanilla extract
• t ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift flour, cocoa & 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 butter on medium speed until soft & creamy. Add both sugars, salt & vanilla extract & beat for 2 minutes more.
3. Turn off mixer. Pour in dry ingredients; drape a kitchen towel over the stand mixer to stop flying flour & pulse the mixer at low speed about 5 times, a second or two each time. Take a peek; if there's 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 dough as little as possible once flour is added, & don't be concerned if the dough looks a little crumbly. Toss in chocolate pieces & mix only to incorporate.
4. Turn dough out onto a work surface, gather it together & 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 & 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 & bake the cookies 1 minute longer.)
5. Center a rack in the oven & preheat to 325 u0b0F. Line 2 baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds 1/2 an 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 1 inch between them.
7. Bake the cookies 1 sheet at a time for 12 minutes. They won't look done, nor will they be firm, but that's the way they should be. Transfer the baking sheet to a cooling rack & let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

allpurpose, cocoa, baking soda, unsalted butter, light brown sugar, sugar, salt, vanilla, bittersweet chocolate

Taken from www.epicurious.com/recipes/member/views/world-peace-cookies-1249995 (may not work)