Korova Cookies, also known as World Peace Cookies is possibly my most favorite chocolate cookies. Naturally, I have to include some in the cookie tin I was sending to sister in law and ST.
To make it extra special, I added some Valrhona cocoa nibs which I brought back from Singapore. Thanks to my friend Evan, who pointed me to the Varlhona distributor in Singapore. It was soooo much cheaper to buy in bulk!
I got a pound of that good stuff with the same price I paid for the Scharffen Berger 6oz pack of cocoa nibs.So readers, embrace yourself for many more cocoa nibs related recipes in the near future of my little blog. I can't help it!
The Korova Cookies are mighty tasty even without cocoa nibs. But a healthy dose of nibs give the chocolatey cookies a crunchy and intriguing edge. I topped the cookies with some salted cherry blossoms Grace passed me a few months ago in place of fleur de sel.
Korova Cookies with Cocoa Nibs aka World Peace Cookies
adapted from Dorie Greenspan's Baking: From My Home to Yours
1 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder (I used Dutch processed cocoa powder)
1/2 tsp baking soda
11 tbsps unsalted butter, at room temperature
2/3 cup packed, light brown sugar
1/4 cup sugar
1/2 tsp fleur de sel or 1/4 tsp fine sea salt
1 tsp pure vanilla extract
1 (3.5 oz) 72% chocolate (I used green & black), chopped
1 oz cocoa nibs
salted cherry blossom ( optional)
Sift flour, cocoa powder and baking soda together.
Working with a mixer with paddle attachment, beat the butter until soft and creamy. Add both sugars, salt and vanilla and beat for 2 minutes more.
Turn off the mixer, pour in the dry ingredients. Pulse the mixture at low speed for 5 times, with one to two seconds each time, until the flour disappear into the dough. Try to work the dough as little as possible for better texture. Toss in the chocolate pieces and cocoa nibs and mix only to incorporate.
Turn the dough out onto a piece of saran wrap, roughly shape it into a log, approximately 1.5 inch.
tip:For perfect round, I split the paper towel core to half in the center, and place the wrapped dough in the center. Tie the paper core on both ends and freeze the perfect round dough in the freezer until ready to bake.
Slice the dough into 1/2 inch rounds, don't be concerned if the dough crack as you cut them, simply squeeze the bits back to the cookies.
Tip:To minimize crack, try to cut the chocolate chunks into smaller chips, that way the chocolate can disperse more evenly into the dough. Also, if you put the dough in freezer, wait about 5 minutes to let the dough soften a bit.
Bake at 325F for 12 minutes. They won't look done nor firm, but that's the way they should be. Transfer to cool.