I have been working my way through the NYT cookbook, making banana cake, chocolate cake, and these cookies. The cookbook calls them Pierre Herme’s Chocolate Sables, but I am pretty sure that these are also known as Korova Cookies and World Peace Cookies (also here).
One odd difference is that the NYT recipe instructs you to bake at 350 degrees instead of 325 degrees. Hmmm. I wonder why.
Anyway, I have made these cookies before and they were fabulous. I have never tried making them with Earth Balance margarine or any other trans-fat free margarine. This kind of margarine is pretty salty, so I made the recipe without adding in additional salt. I used chocolate chips instead of chopped chocolate (nut allergy reasons). The extra moisture in the margarine made the cookies come out quite different from the butter version. So not quite World Peace Cookies, but very, very good.
Vegan Not Quite World Peace Cookies
1 1/4 cups all-purpose flour (6.75 ounces)
1/3 cup Dutch-processed cocoa powder (1 ounce)
1/2 teaspoon baking soda
5.5 ounces trans-fat free margarine
2/3 cup packed light brown sugar (4 ounces)
1/4 cup sugar
1 teaspoon pure vanilla extract (or 1/2 tsp. vanilla sugar)
5 ounces chocolate chips
Sift together the cocoa, flour, and baking soda. Cream the margarine with the sugars and vanilla until light and creamy (I beat for a long time). Stir in the dry ingredients. Mix in chips. Divide the dough between two sheets of parchment. Shape the half dough into a log that is about 1 1/2″ in diameter. Wrap the log up in the parchment. Repeat with the other half of the dough. Chill the logs for at least 1 hour (I chilled the dough overnight).
Unwrap each parchment wrapped log on a baking sheet. Slice the dough 1/2″ thick and place slices 1″ apart on the parchment (I use the parchment to line the baking sheet).
Bake at 325 degrees (or 350 degrees) for about 12 minutes. Makes about 3 dozen cookies.