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World Peace Cookies - these cookies by Dorie Greenspan are loaded with chocolate and so good that you will want these for the holidays this year!
What Are World Peace Cookies
These World Peace Cookies are an utter delight – providing thick, chocolatey goodness all in a few bites.
It’s without a doubt that they get their name from how delicious they are.
Hopefully, we don’t all turn into cookie monsters after the first bite and resort to fighting over the last cookie. If you’re a chocolate and cookie lover, I highly recommend stashing the batch of your cooled cookies into the deepest abyss of your freezer and blocking the access with your meats, fish and ice cream tubs. Why, you may ask.
It’s difficult to resist these soft, melt-in-your-mouth and intensely flavored sablés. The fleur de sel not only allow the chocolate and cocoa perform their best but occasionally explodes in your mouth like little salty dynamites, balancing all that sugar.
Ingredients For World Peace Cookies
- Flour
- Cocoa powder
- Baking soda
- Unsalted butter
- Brown sugar
- Sea salt
- Vanilla extract
- Bittersweet chocolate
See the recipe card for full information on ingredients.
Frequently Asked Questions
They were given the name after Dorie Greenspan’s neighbor, Richard Gold, pointed out that constant offerings of these cookies will surely bring out all senses of goodwill and joy in us.
This recipe has 100 calories per serving.
What To Serve With World Peace Cookies
This meal is best served as a dessert. For other tasty treats, I recommend the following recipes.
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World Peace Cookies
Ingredients
- 1¼ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 stick unsalted butter, plus 3 tablespoons, at room temperature
- 2/3 cup light brown sugar, packed
- ¼ cup sugar
- ½ teaspoon fleur de sel , or 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 5 oz (140g) bittersweet chocolate, chopped into chips, or a generous ¾ up store-bought mini chocolate chips
Instructions
Make the cookie dough:
- Sift the flour, cocoa and baking soda together. Working with a stand mixer, preferably 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. Drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour, and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel.
- Continuing 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. 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 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.)
Getting ready to bake:
- Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
- Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
- 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. 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.
Serving:
- The cookies can be eaten when they are warm or at room temperature — Doris prefers them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.
Storing:
- Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a few minutes to the baking time.
Tips:
- If you find it difficult to shape the dough into a log, do it between a piece of parchment paper. To avoid very crumbly cookie dough when slicing, ensure that the butter is soft at room temperature before mixing, the chocolate chunks are small and the dough cold but not freezing. Let it rest on the counter for 5 to 15 minutes after being removed from the fridge or freezer.
- To avoid spreading cookies, chill the tray of sliced cookie dough for 5 to 10 minutes before baking. If the log breaks while cutting, just rearrange the crumbs and press them together again to form a round cookie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the texture suppose to be super soft?
No, it should be like the pictures.
Mine came out terrible. The dough was very dry and crumbly. I reviewed the recipe and made no mistakes. I cannot figure out what went wrong.
I am sorry to hear that. Did you use the ingredients precisely?
hi, does it need to be refrigerated?