I like the world peace cookies. World peace Cookies Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark there's cocoa in the dough and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt Pierre uses fleur de sel, a moist, off-white sea salt that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Chocolate Chip Krispie Cookies 1-1/2 cups flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup margarine, softened 1 cup sugar 1 egg1 tsp. vanilla 2 cups Rice Krispies cereal 1 cup semisweet chocolate chips Vegetable cooking spray In small mixing bowl combine flour, soda and salt. Set aside. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate chips. Drop by level measuring tablespoon onto baking sheets coated with cooking spray. Bake at 350 for about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container. Daily Cookie Recipe - MMM... Cookies - http://mmm-cookies.blogspot.com/

I copied this recipe too as my kids love seeing those "cookie cakes" at the bakery, but we never buy them. Thanks Sheliajoyce! Last time i made cookies, I didn't feel like making individual ones, so I made a double batch and spread the dough into a 9X13 pan (lasagna pan). I had to cook about 10-12 minutes longer for the center to be done. Tasted like cookies, but texture of brownies. My husband who is not normally huge on sweets-LOVED them!

Lizbeth, you are more than welcome. I hope this recipe is the "magic" one for you, but even if it's not, well, they're still cookies and how can that be bad? :-) plllog, normally I use butter, but this one called for half butter, half shortening. Normally I'd ignore that and use butter, but Grandma's Chewy Molasses cookies require half shortening or they don't turn out right, so I followed the recipe and used half shortening/half butter. I didn't flatten them at all, left them just as they came out of the cookie scoop, they would have been thin and crisp if I'd have flattened them, I think. I always use cane sugar, gave up beet sugar (although it's local and that hurt me) because of the GMOs. I also liked the little bit of flavor from the almond extract. I'm not a huge fan of CC cookies, but I used extra dark chips and they were better, plus the half-and-half ratio of brown sugar and white sugar helped keep them chewy. And, as you noted, I was very careful to not overbake, that's the most common reason cookies don't stay chewy. Ricky, those look pretty darned good. Mine are all gone, I suppose I should make some more..... Sheila, like you I always added about 1/4 cup of flour to the Toll House Cookie recipe on the back of the chocolate chip bag. AKgirl, have a cookie, you know you want one. They're great for breakfast. (grin) Annie