Jessica of cookbookhabit chose this week’s Tuesdays with Dorie selection: World Peace Cookies. Check out Jessica’s blog for the complete recipe. If you read my blog regularly, these will seem familiar. I made these cookies in December, as one of the cookies I made for Christmas. But since the Seattle area had so much snow in December that I didn’t end up giving away any of the cookies that I had made and planned to make.
I wanted to try something a little bit different this time, and the only thing that I could think of doing was changing the chips. The recipe called for chopped chocolate or mini chocolate chips. I had some cinnamon chips that were fairly close in size to the mini chips so I figured that I would use those. I like the combination of cinnamon and chocolate so I thought that the flavors would go together nicely. (Had I had more time, I could have ordered some interesting variety of mini chips from the Baker’s Catalog. But I didn’t plan ahead.)
Since I had made these previously, I knew how to avoid any potential pitfalls. The dough can by quite and crumbly, so I made extra care to scrape the sides of the bowl completely before adding the flour mixture. If you don’t, the butter gets stuck at the bottom and doesn’t get incorporated fully. Shaping it into a log can be a bit tricky too, but using plastic wrap to keep everything together helps a whole lot.
I think that I cut these a bit thicker than I should have, since they looked a bit strange after they were baked. It’s hard to describe, but there was an odd edge on the top of the cookies. These have a great chocolate flavor, and I like the cinnamon chips. They add a very interesting flavor, a little more depth. It tastes a bit like caramel with a hint of cinnamon. I think that these cookies taste better after a day or two, the flavors somehow develop and become more pronounced.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 138-139