Christmas cookies Week 4

I first made these cookies last year for New Years.  

I think we could all use a little world peace again.  And this is just the rich dark smooth chocolate treat that might do the trick.  

It is a recipe by Dorie Greenspan and it is wonderful and you can make the dough, stick it in the freezer and bake when you want some warm cookies, need a dessert to bring to a friend or just because  . . . . .

Give them a try, I don’t think you will be disappointed 

Ingredients
1 1/4 cup flour
1/3 cup cocoa
1/2 teaspoon baking soda
11 tablespoons butter, room temperature 
2/3 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
5 ounces extra bittersweet chocolate (I used 85% cacao)

• 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.

  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

  https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/