What’s the first thing in your mind when you think of physics? Probably a hard subject involving gravity, force, famous dead scientist, and other confusing stuff only for geeks, right? WRONG! Ok I’ll admit it is an extremely hard subject (especially for me, the noob) however, after taking a six week Physics course, I have learned Physics can be fun! Ok well the social part such as meeting new friends, labs such as getting the correct answer that you solved for, and hanging out with Ben and Elena. But, one of my favorite things about this course even though we met four days a week, Tuesday and Thursday 7:30 AM lab (I know, as early as high school) as my awesome instructor Norm! Although he was a Physics and Math major, he showed us that physics can be fun. Actually I lie, I think I enjoyed the class because he was teaching it and he was hilarious.
However, after taking physics, I have the utmost respect for people who get physics, not the easy physics for the biology majors but the darn physics for engineering majors!! Seriously I feel like physics is one of those things you do get really well and it’s a breeze for you, or like me you have to study to get it and after that you might not even get it (that’s probably just me). So I’m going on a tangent but the moral of the story is the next time you see a physics major or physics nerd, treat them with respect!!
Anyways these cookies do relate to physics! I made them for my friend Elena who has been my life savior for physics by helping me with the practice problems and explaining everything to me. She told me she loved chocolate and after hearing how delicious these cookies are I decided to make them for her. These cookies are from Dorie Greenspan and she named them “world peace cookies” because apparently they’re so delicious they could solve world peace! I also made a whole bunch for my friend Josephine to take as provisions to her summer session at UCLA.
Note: Notice these cookies do not contain eggs since they are a chocolate shortbread. Shortbread has a delicious buttery taste!
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter, room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or sea salt
1 teaspoon vanilla extract
1. Sift the flour, cocoa and baking soda together.
2. 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.
3. Turn off the mixer. Pour in the dry ingredients, 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.
4. 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. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using 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.
7. 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.
My friends loved these! Chocolate and shortbread, you just can’t go wrong.