World Peace Korova Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 96.5
- Total Fat: 5.4 g
- Cholesterol: 6.9 mg
- Sodium: 2.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
View full nutritional breakdown of World Peace Korova Cookies calories by ingredient
Introduction
My adaptation (some would say bastardization) of the most infamous Dorie Greenspan recipe out there, perfect chocolate butter cookies! A good tip for making even cookie slices that won't flatten on one side is to stick the logs of dough into a paper towel tube - just push the chilled dough through it as you slice! If you freeze this dough (which it does nicely), don't bother defrosting it before baking — just slice the logs with a serrated knife and bake the cookies and extra minute! Cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month. I give both the weight and volume measurements since I prefer the weights when baking but know that most people use the volume for day-to-day.
My adaptation (some would say bastardization) of the most infamous Dorie Greenspan recipe out there, perfect chocolate butter cookies! A good tip for making even cookie slices that won't flatten on one side is to stick the logs of dough into a paper towel tube - just push the chilled dough through it as you slice! If you freeze this dough (which it does nicely), don't bother defrosting it before baking — just slice the logs with a serrated knife and bake the cookies and extra minute! Cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month. I give both the weight and volume measurements since I prefer the weights when baking but know that most people use the volume for day-to-day.
Number of Servings: 36
Ingredients
-
3.4 oz (3/4 cup) flour
3.4 oz (3/4 cup) Kamut flour
1.8 oz (1/3 cup) cocoa powder
1/2 tsp baking soda
4 oz (1/2 cup) unsalted butter, softened
1.5 oz (3 tbsp) shortening
4.25 oz (2/3 cup) packed brown sugar
1.7 oz (1/4 cup) sugar
1/2 tsp coarse sea salt
1 tsp pure vanilla extract
5 oz bittersweet chocolate, chopped into small bits
Directions
Sift together the flours, cocoa, and baking soda - set aside.
Beat butter and shortening together with electric beaters until fluffy.
Beat in sugars and salt, followed by vanilla, until well blended.
Slowly add dry ingredients, beating only until just blended.
The mixture will be crumbly, but don`t add any liquid and don`t overwork the dough.
Fold in chocolate pieces by hand.
Squeeze and shape the dough into logs about 1 1/2" across.
Wrap the logs in plastic wrap (or use my tip, above) and freeze 1 hour.
Preheat the oven to 325°F, and line baking sheets with parchment paper or Silpats.
Slice the logs into 1/2" thick slices and space them 1" apart on sheets.
Bake only one sheet of cookies at a time, for 12 minutes. The cookies will not look done or firm.
Cool completely on sheets.
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Beat butter and shortening together with electric beaters until fluffy.
Beat in sugars and salt, followed by vanilla, until well blended.
Slowly add dry ingredients, beating only until just blended.
The mixture will be crumbly, but don`t add any liquid and don`t overwork the dough.
Fold in chocolate pieces by hand.
Squeeze and shape the dough into logs about 1 1/2" across.
Wrap the logs in plastic wrap (or use my tip, above) and freeze 1 hour.
Preheat the oven to 325°F, and line baking sheets with parchment paper or Silpats.
Slice the logs into 1/2" thick slices and space them 1" apart on sheets.
Bake only one sheet of cookies at a time, for 12 minutes. The cookies will not look done or firm.
Cool completely on sheets.
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.