Never underestimate the powers of a good cookie recipe. A good batch of cookies can win hearts, cure broken ones, and score brownie points with any co-workers. Oh, and they’re cookies, so they taste freaking amazing.

I prefer my cookies rich, dark, and packing serious chocolate. This recipe does not disappoint.

These petite powerhouse chocolate bombs are all business. The most decadent and delicious business you’ll get up to all day.

Large amounts of chocolate have magical powers for metal clarity. High on cocoa, hope, and Parisian daydreams – life looks mighty sweet. Baking is always a sunny little freckle of time to process the reality in which life is being lived.

It’s one serious balancing act, this living life right thing. And it’s the most important recipe we’ll ever compose.

It’s you, being the best you. And me, being the best me. It’s about going all match.com with our actions:

Cookies, meet treadmill. Or yoga. Long walks are great, too!

Love, meet opening your eyes to everything… and everyone. And letting go when you realize that the cheese and bologna sandwich you’re dating isn’t prime rib. You deserve prime rib! Love yourself totally and fully and truly.

Passion, meet lack of sleep and determination. And coffee – it’s your friend.

Fears, meet prayers and pep talks with good people.

Weekends,  meet margaritas and sleep-athons and sugar fueled dance parties… and squeezing in even a little work here.

It’s like having your cake, and eating it too. Boo-ya, life – we got you.

As long as you introduce each part of your life to its matching partner; things will roll along smooth as silk.

So about these here cookies… perhaps I’ve been avoiding the topic? And obviously avoiding my manicurists…

Truth – not one of these cookies made it out of my grasp. Sure, the recipe says it makes about 36 cookies… but half of the dough was rocking around in my tummy with a cup of breakfast java before I even baked the damn things. They’re that good. They’re that addicting. They should not be made alone. Unless, of course, you have no problem sitting on your kitchen floor – possibly sobbing to Adele – and shoving the last cookie in your mouth followed by a large ice cold milk shot and an hour nap; I admit to nothing!

The texture is sandy – quite similar to that of a sable. The flavor is intense, rich and the deep boom of pitch dark chocolate is completely present in every bite. They are absolutely impossible to stop at one, and out of the oven I could eat the whole tray and die a happy woman. After taking that sip of milk.

You need to make these. They are my favorite chocolate cookie right now, and I want to share them so badly with you. And please, for the love of all things pure and right with this world – Keep them out of my sight. I’d probably kick you for it and scram… not the best way for us to meet. They’re that kind of cookie.

World Peace Cookies – Dorie Greenspan

1 1/4 cups (175 grams) all-purpose flour

1/3 cup (30 grams) Dutch-processed cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (5 1/2 ounces; 150 grams) unsalted butter, at room temperature

2/3 cup (120 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (150 grams) bittersweet chocolate, chopped into small bits

1. Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that’s just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.

2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you’re shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven’t got an air channel.) Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)

3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.

4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don’t be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.

5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not 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 stand until they are only just warm or until they reach room temperature—it’s your call. Repeat with the second sheet of cookies.

Keeping: Dough can be made ahead & chilled or frozen. If frozen, the dough needn’t be defrosted before baking—just slice the logs & bake 1 min longer. Packed airtight, baked cookies will keep at room temp for up to 3 days; they can be frozen up to 1 month.