I baked Dorie Greenspan's World Peace Cookies to eat at our New Year's Eve dinner.
These very chocolatey cookies rely on good quality cocoa and chopped bittersweet chocolate for their flavor.
The batter comes together quickly, is rolled into logs, and then is refrigerated or frozen before it is sliced and baked. During mixing my dough did not reach the big, moist curd stage recommended by Dorie. I kneaded it together as I was rolling it into logs, but found that it tended to break into crumbs when I was slicing the cookies for baking. Perhaps next time I will use a bit less flour.
The baked cookies have a wonderful, deep chocolate flavor with a sandy texture.
This photo does not do these delicious cookies justice.