Chocolate Cookies and Milk

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Janet H

Certifiable Executive Chef
Staff member
Jan 17, 2007
Pacific NW
Here's my latest experiment - a twist on Dorie Greenspans World Peace/Korova Cookies from her book: Paris Sweets.

I added nuts and dark rum and changed up the sugar profile; these are intensely chocolaty and not as sweet as you might think; to die for! It's a refrigerator cookie so can be made ahead and baked on demand.

Oven: 325

Makes about 30 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter, at room temperature
2/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
2 Tbls Dark Rum (substitute water if you must....)
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips. Use chocolate that is between 60 and 74 % cocao
3/4 C chopped almonds

Use a sturdy mixer:

  1. Cream together butter, sugars, rum and vanilla
  2. Mix flour, salt and cocoa together in a bowl and add to butter mixture. Mix until incorporated (dough will be very dry)
  3. Add chocolate chunks and nuts and mix till combined.
  4. Divide dough into 2 and form logs.
  5. Wrap in plastic wrap and chill for an hour (or longer). You can freeze the dough logs if needed.
To bake: Slice into 1/2 inch pucks and bake on ungreased pan about 12 minutes. Cookies shoudl be still soft in center. Cool 'em if you can wait that long.

Pour milk....


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Those look fantastic! Will you talk to my doctor about them and tell they are okay to eat???

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