World Peace Cookies

So obviously I'm the last person in the world to get around to making these now famous World Peace Cookies aka Korova Cookies from Pierre Herme, via Dorie Greenspan. Since you all already know how good they are, I don't think I need to tell you. These cookies may look humble, but they are anything but. They literally disappeared when I brought them to my sister for Rosh HaShana.
I didn't use the fleur de sel because I was afraid of scaring everyone away with it and I used a good quality dark chocolate that I chunked up myself. So nice and melty gooey when they came out of the oven with a crispy, shortbready, melt in your mouth texture... Seriously, if there's anyone else left in the universe that hasn't made these cookies yet, go on and make them. You'll be sorry you waited this long!

World Peace Cookies
from Baking

1 1/4 cups flour
1/3 cup Dutch cocoa
1/2 tsp baking soda
11 tbsp unsalted butter or margarine, softened
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 tsp fleur de sel or 1/4 tsp fine sea salt
1 tsp vanilla
5 ounces bittersweet chocolate, chopped into chunks

Sift the flour, cocoa and baking soda together. Set aside.

Place the margarine into the bowl of your stand mixer fitted with the paddle attachment. Beat until soft and creamy.

Add the sugars, salt and vanilla,

and beat for two more minutes.

Add the dry ingredients and pulse the mixer a few times until all the flour is incorporated.

Like this.

Add the chopped chocolate,

and mix only to incorporate.

Divide the dough into two pieces and form into logs. Wrap and refrigerate for at least three hours or overnight.

The next day, preheat your oven to 325 degrees and line your baking sheets with parchment or a non stick baking mat. Slice the cookie dough into rounds that are about 1/2 inch thick. Place each round an inch apart from its neighbor.

Bake for about 12 minutes- they may not look done and they may not be firm either. Don't overbake! Transfer to a wire rack to cool. Serve warm or at room temperature.