[Recipe] World Peace Cookies

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“What am I going to say about these cookies?”, I ask my husband.

“That they’re delicious? You could say that.”

These cookies are delicious.

These cookies, originally the creation of Pierre Hermé, legendary chocolatier, then adopted by Dorie Greenspan, are a dense chocolate sablé. Few ingredients and not a lot of fuss for a pretty fantastic payoff. This recipe, now widely circulated online, was publised in Dorie Greenspan’s ‘Baking: From My Home to Yours’, one of my most favourite baking books ever. I strongly encourage anyone who bakes to BUY THIS BOOK. It has never ever failed me, and any recipe I try gets rave reviews.

I can’t believe I waited so long to try this recipe. I hope you love it as much as we do.

[Recipe] World Peace Cookies

Makes about 36 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 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

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Preheat the oven to 325F. Make sure the oven rack is centered.

In a medium-sized bowl, sift the flour, cocoa, and baking soda together.

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In a large bowl with a hand mixer, or in a stand mixer with the paddle attachment, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

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Add the flour mixture to the butter mixture and mix, being careful not to send flour dust everywhere. You may want to start by mixing by hand. Mix for a minute or two, then assess — if there is still a lot of flour on the surface of the dough, mix a bit more; if not, continue mixing 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.

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world peace cookies 5

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Toss in the chocolate pieces and mix only enough to incorporate the chocolate into the dough.

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Turn the dough out onto a work surface, gather it together and divide it in half.

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Working with one half at a time, shape the dough into logs that are about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.

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Working with a sharp thin knife, slice the logs into rounds that are about a 1/2-inch thick. The dough may crack as you’re cutting — don’t be concerned – you can press any crumbled bits back onto the cookies. Arrange the cookies on a parchment-lined baking sheet, leaving about an inch between them.

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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. Let the cookies rest on the baking sheet for a few minutes, until they cool a bit. They can then be transferred to a cooling rack.

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– 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.
– Packed airtight, these cookies will keep at room temperature for up to 3 days. They can also be baked then frozen for up to 2 months.
– This dough can be frozen in log form for months.

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world peace cover

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