World Peace Cookies
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Before heading out on our eight-day road trip to San Diego, I thought I’d share a recipe I’ve made three times this past week, a Dorie Greenspan recipe for a cookie created by pastry chef Pierre Hermé. For the past year, a neighbor of mine has been on the quest for a good double-chocolate cookie recipe, and when I read the description for these “world peace” cookies on Smitten Kitchen, I had to try them myself.
They turned out just as described: midnight-dark in color, buttery-rich in taste, sandy-textured, chocolaty, salty … delicious!
In her book Baking From My Home To Yours, Dorie Greenspan explains the origin of the cookie’s name: A neighbor of hers, Richard Gold, believes a daily dose of these cookies is all that is needed to ensure planetary peace and happiness.Print
Adapted from Dorie Greenspan’s recipe for Korova Cookies
Also known as “World Peace” cookies
- 1¼ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
- 2/3 cup (packed) light brown sugar
- ¼ cup sugar
- 1 teaspoon kosher salt or ½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate, chopped into chips, or a generous
- ¾ cup mini chocolate chips
- Whisk the flour, cocoa and baking soda together.
- Working with a stand mixer 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.
- Turn off the mixer. Pour in the flour, and mix 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.
- 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 1½ 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 in 1-ounce portions for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute longer.)
- Center a rack in the oven and preheat the oven to 325º F. Line two baking sheets with parchment or silicone mats.
- Working with a sharp thin knife, slice the logs into rounds that are ½-inch thick or that weigh exactly 1 ounce. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange six rounds on a baking sheet, leaving about one inch between each round.
- Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm. 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.
- Serve with milk after dinner or with morning coffee.
- Category: Cookies
- Method: Oven
- Cuisine: American, French
Keywords: chocolate, cookies, world, peace, Dorie Greenspan