Accidicted to World Peace

I think one of the coolest feelings a guy can have is the "Wow" feeling. Do you know what I mean? It spans all different types of scenarios, but it still brings the same point across. In my short life I've come across this quite a few times. Off the top of my head, I remember feeling that way:

• First real "stuff" done with the opposite sex
• Countless Jets overtime wins
• Graduating, again, and a third time
• Breaking a record at the gym
• And some others...

It's that kind of stuff that gives you butterflies in your stomach. Like that cheesy feeling in the movie when the guy sees his prom date come down the stairs. That feeling that keeps you elated and cloudy, so much so that nothing can really bring you down, and it's almost like a drug. You have pep in your step, and you want to go back for more.

Danger alert. Cookies can do this on a mild level. This is the "Holy cow, well what's another one?" Grab. And grab. And grab.

I did this with these cookies. And I don't even like chocolate. What does that even mean? That means this is danger on a plate, ladies and gentlemen. This is a world conquering cookie. Why are they called World Peace? Maybe it's because they would put the world at ease if everyone ate them together. The collective smiles and sighs of relief would cause the heavens to sing and make you forget about your troubles and the fact you don't have milk for your cereal :)

I know some people don't like to post Dorie Recipe directions because then you won't buy the book, but listen.... You all own this book anyways. It's required reading. This is like a pre-requisite for being a novice ranked baker. If you don't have it yet, it's cheap now. Go. :)
World Pace Cookies
Recipe from Dorie Greenspan

-1 1/4 cups all-purpose flour
-1/3 cup unsweetened cocoa powder
-1/2 teaspoon baking soda
-1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
-2/3 cup (packed) light brown sugar
-1/4 cup sugar
-1/4 teaspoon fine sea salt
-1 teaspoon vanilla extract
-5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel.

Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months).

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to 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 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

So remember... be nitro glycerin careful with these.

For those of you interested, I've been real busy working on getting a house. I've obviously never done this before, but it takes WORK. Oh my goodness, those student loans are a black cloud to lenders. But, I swear what doesn't kill you makes you stronger, and it'll be worth it :) I was pretty quiet until now because I didn't want to jinx it (I'm only a little superstitious), but now it's close to a done deal. Everything is working out with the bids, home inspection, and what not. I'll keep you posted.

Have an outstanding week :)