a few days ago, a friend and I were grabbing ramen on a 60ºF rainy evening. and today, it’s the first snow. a few years ago, these wild swings in temperature were among the most concerning issues for me.
but lately, it seems that the world is careening into a new forms of chaos each day. I remember discussing the impending brexit vote with european friends back in the summer of 2015. we lightheartedly talked about how with the high barriers to leaving the eurozone, no country would actually ever do it.
but then the nativist movement that had captured the government of hungary and almost took france reared its head with brexit and placed in power president trump and his band of breitbart neo-conservatives.
since then, it seems that every day, there is new turmoil. currently, palestine has declared three days of rage following trump’s decision to recognize jerusalem as the capital of israel. north korea has made increasingly brazen strides in its military capabilities, catalonia’s independence referendum spurred a spanish government crackdown on the self-governed province, and germany’s government is at a standstill following failed coalition talks. in the meanwhile, southern california is literally in flames and the us senate may soon count a pedophile in its ranks, a man supported by the republican party despite highly credible allegations about his crimes against teenage girls. it is exhausting to follow world events these days because each seems so significant, and yet the deluge is so quick and vicious, it is impossible to give each adequate attention.
washington d.c. feels unusually quiet today. the falling snow, the muted sounds and colors of winter seem more calming than ever before. this morning, I rolled out some quick chocolate sablés, aptly named “world peace cookies” by dorie greenspan, for an upcoming christmas cookie exchange. and I took a walk through the admittedly wet snow (d.c. is still too warm for any snow to stick) and hoped for more peaceful days ahead.
makes 28-36 cookies
28g (1/3 cup) unsweeted cocoa powder
1/2 tsp baking soda
155g (1 stick + 3 tbsp) unsalted butter, cut into chunks, at room temperature
134g (2/3 cups) packed light brown sugar
50g (1/4) white sugar
1/4 tsp kosher salt
1 tsp pure vanilla extract
142 (5oz) bittersweet chocolate, chopped into irregular bits (I usually just use bittersweet chocolate chips because I’m lazy)
dorie greenspan. dorie’s cookies. new york: houghton mifflin harcourt publishing company, 2016.
2 working with a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy, and homogenous (~3 minutes).*
3 beat in the salt and vanilla. turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. when the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. toss in the chocolate pieces and mix to incorporate.
4 turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. (sometimes it comes together easily, and other times it’s a bit more crumbly – this is fine! just knead until it comes together.) divide the dough in half.
5 shape the dough into logs that are 1 1/2 inches in diameter. wrap the logs in plastic wrap and freeze for at 2 hours, or refrigerate for at least 3 hours.
6 center a rack in the oven and preheat to 325ºF. line two baking sheets with parchment paper.
7 using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (if the dough cracks, just press back together.) arrange the rounds on baking sheets, leaving ~2 inches between them.
8 bake for 12 minutes (do not open the oven during baking). transfer baking sheet to a cooling rack and let cookies rest until they are just warm/room temperature. cookies will keep at room temperature for up to 3 days, or can be frozen, well-wrapped, for up to 2 months.
*I’ve made this recipe with a hand mixer and stand mixer and both turned out well, though the stand mixer consistently results in a smoother, less grainy cookie.