Copycat Hershey Chocolate Syrup

 Delicious Hershey-like syrup calls just a few ingredients . . .  all of which I always have on hand. Simple to make. Nice to have on hand to serve over icc creamy, drizzle over angel food cake or to stir into milk.

Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
   
   
   
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
   
   
   
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Recipe without photos . . .Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Blast From The Past Sour Cream Coffee Cake

When I was a freshman in high school I went to a Rainbow Girls convention in Wichita with our “Worthy Advisor” and a few other young girls. We stayed in private homes, and  my hostess served a melt-in-your mouth, cinnamon coffee cake for breakfast. I asked for the recipe (yes, even back then I was asking for recipes) and she sent me a typed copy that I glued on a recipe card. I’ve forgotten the name of the hostess and most all of the details of that trip but I still remember that delicious coffee cake that was served warm from the oven. For this version, I added an optional crumble topping and drizzled it with a little thinned down butter cream icing. It is still delicious after all these years. 

I served this coffee cake, along with the story of it's origin, at a coffee in honor of Mary Feller's birthday. 

 

Sour Cream Coffee Cake   Yield: one 8x8-inch cake

1 cup sour cream

1 teaspoon baking soda

¼ lb. (1 stick) oleo margarine (I used butter)

1 cup granulated sugar less 2 tablespoons

2 eggs, beaten

1 teaspoon vanilla

Pinch salt

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder 

Cinnamon Sugar Swirl: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: Crumb Topping  / Butter Cream Icing drizzlel

1. Prepare an 8x8-inch cake pan by greasing. (I lined mine with overhanging parchment that I sprayed with pan release.) Preheat oven to 350°F.
2. In a bowl, combine sour cream and baking soda. Set aside.
3. In a mixer bowl, cream oleo/butter and sugar. 
4. To the butter-sugar mixture, add beaten eggs, vanilla and salt.
5. In another bowl, mix together the flour and baking powder.
6. Beginning with flour mixture, alternately add flour and the sour cream mixture to the mixing bowl full of butter-sugar-egg mixture, ending with flour; avoid overmixing.
   
   
   
7. Add the thick batter to prepared pan.
8. Sprinkle Cinnamon Sugar Swirl ingredients (listed above) over the top of cake and swirl it into the batter using a spatula or table knife.
   
   
   Optional: Top with a layer of Crumb Topping (about ¾ cup but vary as desired)
9. Bake in preheated 350°F oven for 30 to 40 minutes — toothpick should come out clean or if testing with an instant read thermometer, the internal cake temp should reach 210°F. 
10. Optional: Drizzle baked cake with thinned Butter Cream Icing.

Recipe without photos . . . Sour Cream Coffee Cake   Yield: one 8x8-inch cake

1 cup sour cream

1 teaspoon baking soda

¼ lb. (1 stick) oleo margarine (I used butter)

1 cup granulated sugar less 2 tablespoons

2 eggs, beaten

1 teaspoon vanilla

Pinch salt

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder 

Cinnamon Sugar Swirl: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: Crumb Topping  / Butter Cream Icing drizzle

1. Prepare an 8x8-inch cake pan by greasing. (I lined mine with overhanging parchment that I sprayed with pan release.) Preheat oven to 350°F.
2. In a bowl, combine sour cream and baking soda. Set aside.
3. In a mixer bowl, cream oleo/butter and sugar. 
4. To the butter-sugar mixture, add beaten eggs, vanilla and salt.
5. In another bowl, mix together the flour and baking powder.
6. Beginning with flour mixture, alternately add flour and the sour cream mixture to the mixing bowl full of butter-sugar-egg mixture, ending with flour; avoid overmixing.
7. Add the thick batter to prepared pan.
8. Sprinkle Cinnamon Sugar Swirl ingredients (listed above) over the top of cake and swirl it into the batter using a spatula or table knife. Optional: Top with a layer of Crumb Topping (about ¾ cup but vary as desired)
9. Bake in preheated 350°F oven for 30 to 40 minutes — toothpick should come out clean or if testing with an instant read thermometer, the internal cake temp should reach 210°F.\
10. Optional: Drizzle baked cake with thinned Butter Cream Icing.

Air Fryer/Convection Oven Asparagus

Instead of an air fryer, I used my Breville counter top convection oven (it circulates air just like an air fryer) to try this recipe that Steve Henry suggested. Just like he said — it is simple and simply delicious! Tender on the inside but with a crisp snap on the outsid.and a crisp snap on the outside. 

Note: Air fryers and convection ovens both use circulating hot air to cook food, but air fryers are smaller and typically have a faster heating and cooking time, while convection ovens offer larger capacity and more versatile cooking options. However, small convection ovens, such as the countertop Breville models, offer convection air circulation features is a small space.

Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
   
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
   
   
   
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Recipe without phttos . . . Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Eddie Morris’ Carrot Cake

Moist and delightfully delicious, this cake was the centerpiece for Virginia Hoffman’s 103^rd birthday party. As she blew out a candle (just one), a  gathering of friends sang  “Happy Birthday” Without missing a beat, she interjected in a strong, loud voice, “Well I’m certainly glad you didn’t add . . . and many more!” 

The celebratory recipe comes from Eddie Morris via Jane Medina and according to Jane it was the recipe she used to make her daughter’s tiered wedding cake.

 

Eddie Morris’ Carrot Cake    Make a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups grated carrots

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
   
3. Add eggs, one at a time and beat.
   
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
   
6. Divide the mixture between two prepared pans. 
   
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Recipe without photos . . . Eddie Morris’ Carrot Cake    Make a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups grated carrots

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
3. Add eggs, one at a time and beat.
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
6. Divide the mixture between two prepared pans. 
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Resurrection or Surprise Rolls

Resurrection Rolls represent the empty tomb of Christ after being resurrected. Cinnamon sugar-coated marshmallows encased in squares of soft dough create the surprise. As each marshmallow melts it leaves a pocket of air and some gooey caramelized goodness.  Credit for this recipe goes to Red Star yeast. 

They are a little messy and they do ooze a bit during baking despite being securely sealed. NEXT TIME I’ll try baking them in foil cupcake lines or in silicon cups.  Note: Instead of making crosses on the top, I frosted the rolls with cream cheese frosting.

 

Resurrection or Surprise Rolls     Makes 12 rolls

2 to 2 1/4 cups (254 to 286g) bread flour, divided

1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

1 1/2 teaspoons (4.5g) kosher salt (see note )

1/2 cup (120g) whole milk

1/4 cup (57g) unsalted butter

1 tablespoon (12g) granulated sugar

1 tablespoon (21g) honey

1 large (50g) egg, room temperature

COATING/FILLING

1 tablespoon (6g) ground cinnamon

1/3 cup (67g) granulated sugar

1/4 cup (57g) unsalted butter, melted

12 large (72g) marshmallows

EGG WASH

1 large (50g) egg, room temperature

1 tablespoon (15g) water

CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top 

Instruction

1.   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.

2.   In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 

3.   Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. 

4.   Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

5.   Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. 

6.   Line a baking sheet with parchment paper.

7.   Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. 

8.   Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.

9.   Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.

10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.

11. Preheat oven to 375°F (190°C).

12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.

13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.

14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top. 

Recipe without photos . . . Resurrection or Surprise Rolls     Makes 12 rolls

2 to 2 1/4 cups (254 to 286g) bread flour, divided

1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

1 1/2 teaspoons (4.5g) kosher salt (see note )

1/2 cup (120g) whole milk

1/4 cup (57g) unsalted butter

1 tablespoon (12g) granulated sugar

1 tablespoon (21g) honey

1 large (50g) egg, room temperature

COATING/FILLING

1 tablespoon (6g) ground cinnamon

1/3 cup (67g) granulated sugar

1/4 cup (57g) unsalted butter, melted

12 large (72g) marshmallows

EGG WASH

1 large (50g) egg, room temperature

1 tablespoon (15g) water

CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top 

Instruction

1.   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.

2.   In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 

3.   Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. 

4.   Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

5.   Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. 

6.   Line a baking sheet with parchment paper.

7.   Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. 

8.   Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.

9.   Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.

10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.

11. Preheat oven to 375°F (190°C).

12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.

13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.

14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top. 

 

Easter Bunnies

Made with honeyed milk bread, these adorable bunnies are light and fluffy . . . and oh, so fun! Red Star yeast gets the credit for these cuties, and they provide a video at their site that shows how to form the bunnies. 

 

Easter Milk Bread Honey Bunnies   Makes 8

1 batch Milk Bread Honey Buns dough (risen and cooled in refrigerator) 

Egg wash (1 egg beaten with 1 teaspoon water)

Chocolate frosting or edible black paint

1. Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total.
   
2. Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
3. Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long. 
   
   
   
4. Fold each rope in half to create an ear, pinching the tapered ends together. 
5. Tuck the tapered end under the roll and tuck a second folded bunny ear next to it.
   
6.  Cover the bunnies loosely with plastic wrap and allow to proof, about 30 to 45 minutes. Brush with egg wash. 
7. Pinch the ends of each bunny ear and gently stretch, then bake for 20 to 22 minutes. Allow to cool completely and then  pipe eyes and mouth with chocolate frosting, or "paint” eyes and a mouth with a black edible marker. 
   
   
   

 Recipe without photos . . .

 Easter Milk Bread Honey Bunnies   Makes 8

1 batch Milk Bread Honey Buns dough (risen and cooled in refrigerator) 

Egg wash (1 egg beaten with 1 teaspoon water)

Chocolate frosting or edible black paint

1. Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total. 
2. Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
3. Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long. Fold each rope in half to create an ear, pinching the tapered ends together. Tuck the tapered end under the roll and tuck a second folded bunny ear next to it.
4.  Cover the bunnies loosely with plastic wrap and allow to proof, about 30 to 45 minutes. Brush with egg wash. 
5. Pinch the ends of each bunny ear and gently stretch, then bake for 20 to 22 minutes. Allow to cool completely and then  pipe eyes and mouth with chocolate frosting, or "paint” eyes and a mouth with a black edible marker.

World Peace Cookies , , , if only it was this easy!

Cookbook writer Dorie Greenspan offers up this recipe and on her blog explains the history of this recipe that has traveled the world. So, I set out to follow up example and try to encourage world peace . . . if only it were this easy.

 

Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
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, about 3 minutes. Beat in the salt and vanilla. 
   
   
   
3. 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. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
   
   
   
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
   
   
   
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

Recipe without photos . . .Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
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, about 3 minutes. Beat in the salt and vanilla. 
3. 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. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)