Pangloss Cellars Tasting Lounge

Chef Miller McRae's World Peace Cookies

World Peace Cookies with Pangloss Cellars Pinot Noir

Ingredients:

  • 1 1⁄4 cups (170 grams) all-pur­pose flour
  • 1⁄3 cup (28 grams) unsweet­ened cocoa powder
  • 1⁄2 tea­spoon bak­ing soda
  • 1 stick plus 3 table­spoons (155 grams)
  • 2⁄3 cup (134 grams) packed light brown sugar
  • 1⁄4 cup (50 grams) sugar
  • 1⁄2 tea­spoon fleur de sel or 1⁄4 tea­spoon fine sea salt
  • 1 tea­spoon pure vanil­la extract
  • 5 ounces (142 grams) bit­ter­sweet chocolate

Instructions:

  1. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogeneous (about 3 minutes). Beat in the salt and vanilla.
  2. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. Toss in the chocolate pieces and mix to incorporate.
  3. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are 1 1/2" in diameter. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
  4. When you’re ready to bake, center a rack in the oven and preheat it to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
  5. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2"-thick rounds. Arrange the rounds on the baking sheets, leaving about 2" between them.
  6. Bake cookies for 12 minutes. Transfer the baking sheet to a cooling rack to cool to room temperature.
  7. ENJOY!


Pro Tips:

  • This is an unpredictable dough. Sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Happily, no matter what, the cookies are always great!
  • Don’t worry about the length of your dough logs — get the diameter right and the length will follow. If you get a hollow in the logs, just start over.
  • When slicing your cookies, the rounds might crack a bit. Don’t be concerned, just squeeze the bits back onto each cookie. If you are planning to bake all the dough, cut both logs and keep one baking sheet in the fridge while you bake the other.