The combination of bittersweet chocolate and Diced Dried Plums, accented by flecks of sea salt, makes these sophisticated buttery cookies, a take on the World Peace cookies, completely addictive. The easy-to-make dough can be refrigerated for up to a week before baking, and it can be frozen for up to two months.
Yield: about 35 cookies
230 g / 1 3/4 cup all-purpose flour
50 g / 1/2 cup cocoa powder
3 grams / 3/4 teaspoon baking powder
200 grams / 14 tablespoons unsalted butter at room temperature
45 grams / 3/4 cup sugar
5 grams / 1 teaspoon vanilla extract
135 grams / 1 cup Diced Dried Plums
113 grams / 4 ounces bittersweet chocolate, coarsely chopped
3 grams / 3/4 teaspoon flakey sea salt
In a large bowl, sift the flour, cocoa, and baking powder together.
In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla on medium speed until smooth, 3 to 4 minute. Add the flour in 3 installments, stopping the mixer to scrape down the sides of the bowl in between additions. Add the diced dried plums, chocolate, and salt and briefly mix until just incorporated.
On a lightly floured surface, divide the dough in half. Roll each half into a log about 4 cm / 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, about 1 hour.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Cut the logs into 1.3-cm / 1/2-inch rounds and arrange on the prepared baking sheets about 5 cm /2 inches apart. Bake for 12 minutes or until baked through but still soft. Let cool on the baking sheets. The cookies will firm up as they cool. Repeat with remaining dough.