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MainRecipesCookies | World Peace Cookies

   World Peace Cookies submitted by Mom Johnson
From The Bake magazine, these cookies might actually cause world peace when eaten!

Sift both flours, the cocoa and the baking soda together into a bowl; whisk to blend.
Beat the butter and both sugars together on medium speed until smooth, about 3 minutes. Beat in the salt and vanilla. Add the dry ingredients all at once to start blending, then on low speed until dough forms moist clumps.. Toss in the chocolate pieces, the raspberries and the nibs and mix to incorporate. (I added about 2 more tablespoons of butter at this point as the dough was way too crumbly.)
Turn out the dough and divide it in half. Shape each half into a log measuring about 7-8 inches and about 1 1/2 inches in diameter. Wrap and freeze the logs for at least 2 hours or 3 hours in the refrigerator. (You may freeze the logs for up to 2 months; let stand at room temperature for at least 15 minutes before slicing and baking.)
Preheat oven to 325 degrees and line baking pan with parchment paper.
Slice each log of cookie dough into 3/8 to 1/2 inch slices and place on baking pan, allowing 2 inches between each cookie. Sprinkle tops sparingly with sea salt. Bake for 12-13 minutes. Transfer to a rack and let cool. Makes about 30 cookies.

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Printable Version

v 1 cup flour
v 1/2 cup rye flour
v 1/3 cup cocoa
v 1/2 tsp. baking soda
v 1/2 cup plus 3 T. butter at room temperature
v 2/3 cup packed brown sugar
v 1/4 cup sugar
v 1/2 tsp. salt
v 1 tsp. vanilla
v 5 oz. semisweet or bittersweet chocolate, chopped
v 1/3 cup cocoa nibs
v 1/2 cup freeze-dried raspberries, coarsely chopped
v Flaky sea salt for sprinkling

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