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Transfer the sheet to a rack and let the cookies cool until theyвЂ™re only just warm or at room temperature. They wonвЂ™t look fully baked and they wonвЂ™t be firm, but thatвЂ™s the way theyвЂ™re supposed to be. If youвЂ™d like, sprinkle the tops sparingly with flaky salt.Д«ake the cookies for 12 minutes-donвЂ™t open the oven door to check, just let them bake. (DonвЂ™t worry if they crack, just pinch and squeeze the bits back into the cookie.) Arrange the rounds on the baking sheet, leaving about 2 inches between them. Using a chefвЂ™s knife, slice one log of dough into ВЅ-inch-thick rounds. Line a baking sheet with parchment paper or a baking mat. WHEN YOUвЂ™RE READY TO BAKE: Center a rack in the oven and preheat it to 325 degrees F. (If youвЂ™d like, you can freeze the logs for up to 2 months let stand at room temperature for about 15 minutes before slicing and baking.) Wrap the logs and freeze them for at least 2 hours, or refrigerate for at least 3 hours. If you get a hollow in either of the logs, just start over. The length will be between 7 and 8 inches, but donвЂ™t worry about it-itвЂ™s the diameter that counts here. Shape each half into a log that is 1ВЅ inches in diameter. Turn the dough out, gather it together and, if necessary, knead it a bit to bring it together. Sometimes the dough comes together and cleans the sides of the bowl and sometimes it crumbles-itвЂ™ll be fine no matter what. Toss in the chocolate pieces, nibs and raspberries and mix to incorporate.

When the risk of a flour storm has passed, beat on low speed until the dough forms big, moist curds-this can take a couple of minutes, so donвЂ™t be afraid to keep mixing. Turn off the mixer, add the dry ingredients all at once and pulse to start the blending. Beat in the salt, piment dвЂ™Espelette or cayenne and vanilla. Working in the bowl of 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 smooth, about 3 minutes. Sift both flours, the cocoa and baking soda together into a bowl whisk to blend. PLAN AHEAD: The logs of dough need to be frozen for at least 2 hours or refrigerated for at least 3 hours. If there are, ball up the dough and roll into logs again. Also, when you roll the dough into logs, check that theyвЂ™re solid-squeeze the logs to see if there are hollow spots. Often this happens quickly just as often, it takes more time than you think it should. My advice is to mix the dough for as long as it takes to get big, moist curds that hold together when pressed. (I usually use Valrhona Dutch-processed cocoa because I love its flavor and color, but IвЂ™ve made WPCs with many kinds of cocoa-theyвЂ™re always good, not always the same.) Sometimes the differences have to do with the butter, and often the temperature of the butter-itвЂ™s best if itвЂ™s at cool room temperature, but sometimes I miss the moment when itвЂ™s just right. Sometimes the differences have to do with the cocoa. ItвЂ™s always easy, itвЂ™s just not always the same. Maldon or other flaky sea salt for sprinkling (optional)ДЄ WORD ON THE DOUGH: Although making these cookies is easy, each batch seems to have its own quirks. ВЅ cup (15 grams) freeze-dried raspberries, coarsely chopped or broken Pinch of piment dвЂ™Espelette or a smaller pinch of cayenneДҐ ounces (140 grams) semisweet or bittersweet chocolate, chopped (chip-size pieces) ВЅ teaspoon fleur de sel or Вј teaspoon fine sea salt

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в…“ cup (30 grams) Dutch-processed cocoa (I prefer Valrhona)ДЎ stick plus 3 tablespoons (11 tablespoons 5ВЅ ounces 155 grams) unsalted butter, cut into chunks, at cool room temperature If youвЂ™ve never had the original World Peace Cookies, please make them too see Playing Around. While you taste them soon after the cookies cool, they really come into their own a day later. The raspberries are freeze-dried and their flavor takes a little time to reveal itself. I added rye flour for groundedness cocoa nibs to represent strength pepper for a touch of unpredictability and raspberries for sharpness and verve.

Then my friend the author Charlotte Druckman asked if IвЂ™d rethink the cookie for her book, Women on Food, and so I thought about the qualities that I admire in women, looked for ingredients that would highlight them and mixed them into the cookie. Over the years, IвЂ™ve made little tweaks that were fine, but none better than the original. PIERRE HERMГ‰, the famous Paris pastry chef, gave me his recipe for chocolate sablГ©s, a recipe I renamed World Peace Cookies, more than twenty years ago. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers.

Half life 2 radio