World Peace Cookies from Bon Appetit/Dorie Greenspan

It's my birthday today, so yesterday I wanted to make some cute cutout cookies to celebrate. I had heard great things about this recipe, and because it was in a slice and bake style I figured it could be adapted into a cutout fashion without much change.

I was wrong.

I painstakingly rolled, chilled and cut out lovely shapes only to have it melt and bake into a big, messy slab. 

However, it tastes quite good. I broke apart the slab, which resulted in really thin but nicely chewy lacey chocolate cookies. Which was not what I expected as it looks more and was described as more of a crumbly shortbread recipe. Oh well, c'est la vie. You win some you lose some.

Truthfully, this is a horrible review because I barely followed the directions. I used all the correct ingredients, but I tried smittenkitchen's food processor method for roll out cookies. I think it could have worked, with a different recipe that actually was meant for cut out cookies. 

I feel like this recipe just didn't work for me this time, but I will try it again in the future. I do actually recommend it because of the widespread attention it has gotten, and it's one of the better chocolate cookies I've had.

Recipe from: https://www.bonappetit.com/recipe/world-peace-cookies

INGREDIENTS:

1 1/4 cups all purpose flour

1/3 cup natural unsweetened cocoa powder

1/2 teaspoon baking soda

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature

2/3 cup (packed) golden brown sugar

1/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)

RECIPE PREPARATION:

1. Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD Can be made 3 days ahead. Keep chilled.
2. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.