If you only ever make one cookie recipe for the rest of your life, let this be it. This recipe comes from Dorie Greenspan, a chef and cookbook author who wrote several of our family's favorite cookbooks (if you need a good all-purpose baking cookbook, you can't go wrong with her Baking From My Home to Yours). Dorie calls these "world peace" cookies because she claims that they're so good that they could inspire world peace. I think she's right.

These cookies are soft cocoa-y, full of chunks of bittersweet chocolate. They're a little salty, which sets off the chocolate and makes them even more addictive. They come together really quickly, plus they're slice and bake so you don't even have to spend time rolling them out. The dough freezes well, so you can make a double batch and save half in the freezer for when you have an urgent chocolate craving and you want to have warm, melty cookies in less than 15 minutes.

World Peace Cookies

1 1/4 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 Tablespoons of butter at room temperature
2/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon coarse salt
1 teaspoon vanilla
5 oz. bittersweet chocolate, chopped

Mix up the flour, cocoa, and baking soda in a mixing bowl. Sift it if it's lumpy.

Cream the butter in a stand mixer with the paddle attachment until it starts to get fluffy. Add the sugars, the salt, and the vanilla and continue beating it until it's light and fluffy, about 2 minutes more.

Turn off the mixer and add the flour mixture to the butter and sugar. Cover the bowl of the mixer with a kitchen towel to keep the flour from flying all over the place. Mix it until the flour is just incorporated. Then add the chopped up chocolate and mix a little more until it's all combined. The dough might be a little crumbly. This is okay.

Lay out a piece of plastic wrap on the counter. Scoop half of the dough onto the plastic wrap and form it into a log that's about an inch and a half in diameter. Wrap it tightly in the plastic wrap and put the log in the fridge. Do the same thing with the other half of the dough (or put them in the freezer if you want to save them for later). Let the dough chill for at least 3 hours.

When you are almost ready to bake the cookies, preheat the oven to 325 degrees. Cut the log of dough into slices that are about half an inch thick. No worries if the slices crumble all over the place. You can just squish them back together. Place the cookies on a cookie sheet lined with parchment paper and bake for 12 minutes. The cookies won't look completely done, but they'll firm up as they cool.

With thanks to guest blogger Sara Hamilton