These elegant, rich choc-chip slice-and-bakes are also known as World Peace Cookies in Dorie Greenspan’s Baking, but I prefer Korova Sablés, as they’re named at Pierre Hermé’s in Paris and in Dorie’s little earlier cookbook, Paris Sweets. Anything that touches on A Clockwork Orange is fine by me, my droogs, and these are good – in fact, you’ll be out of your rasoodocks with radosty to have these in your rookers, along with a nice moloko or chai.
175g plain flour
30g dutch-process cocoa
½ teaspoon bicarb soda
150g unsalted butter, room temperature
120g brown sugar
50g raw sugar
½ teaspoon salt
1 teaspoon vanilla extract
150g dark chocolate (I used Callebaut Strong 70%, the very last of my 2.5kg)
Beat the butter until creamy. Add the sugars, salt and vanilla extract and beat for a couple of minutes.
Sift in the flour, cocoa, bicarb, add choc chips and beat on the lowest speed or by hand only until the mixture looks crumbly – don’t overwork it.
Scrunch the dough into a rough ball and then divide in half. Form each chunk into a log, wrap in baking paper or Gladwrap and put in the fridge to chill for at least 2 hours – it can stay there for three days, or can be frozen for future reference.
Preheat the oven to 165C. With a sharp nozh (I find a little serrated one good for getting through the choc chips), shive the logs into rounds about 1.5cm thick. If they crumble or break, just push them back together again – they’ll come good in the baking (I also roll their edges in sugar, for prettiness, but this is also a good moment to get them shapely again). Place lomticks onto a tray lined with baking paper, a centimetre or two apart.
Bake for 12 minutes. They mightn’t look cooked, but will firm up as they cool.
And then, oh my brothers, bliss and heaven, horrorshow gorgeousness and gorgeousity as you cram these into your rot.