World Peace Cookies

Instructions

1. Begin by sifting together the flour, cocoa, and baking soda.
2. In a large bowl or using a stand mixer with a paddle attachment, beat the butter on medium speed until it becomes soft and creamy.
3. Add both sugars, salt, and vanilla extract to the butter and continue beating for an additional 2 minutes.
4. Turn off the mixer. Gradually add the sifted dry ingredients to the bowl, and to prevent any flour from flying, cover the mixer with a kitchen towel. Pulse the mixer at a low speed about 5 times, each time lasting a second or two. If there is still a significant amount of flour on the dough's surface, pulse a couple more times. Once the flour is well incorporated, remove the towel and mix for about 30 seconds more at low speed. It's important not to overmix the dough once the flour is added, and don't worry if the dough appears slightly crumbly. Finally, add the chocolate pieces to the dough and mix until they are evenly distributed.
5. Transfer the dough onto a work surface and divide it in half. Take one half at a time and shape it into logs with a diameter of 1 1/2 inches. Wrap each log tightly in plastic wrap and refrigerate them for a minimum of 3 hours. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If frozen, there's no need to defrost it before baking. Simply slice the logs into cookies and extend the baking time by 1 minute.
6. Preheat the oven to 325°F (160°C) and position a rack in the center. Line two baking sheets with parchment paper or silicone mats.
7. Using a sharp thin knife, slice the chilled dough logs into rounds that are about 1/2 inch thick. Some cracking may occur during cutting, but don't worry. Just press the pieces back onto each cookie. Arrange the rounds on the prepared baking sheets, leaving about an inch of space between them.
8. Bake the cookies one sheet at a time for 12 minutes. They may not appear done or firm, but that's how they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are slightly warm before serving. Alternatively, allow them to cool to room temperature.
9. These cookies can be enjoyed while still warm or at room temperature. I find the textural contrast between the crumbly cookie and the chocolate bits most enjoyable at room temperature. They pair well with cold milk or a hot cup of coffee.