Dorie Greenspan, the James Beard award-winning cookbook author never lets us down. Her pastry recipes are world renown and for good reason. Ms. Greenspan mentions on her web site that she burned her parent’s kitchen down when she was 12 (oops) and didn’t cook again until she got married. By then, she had given up working on her doctorate in gerontology and started baking cookies in a restaurant basement. I suppose that’s where it all started.
The original recipe was given to Dorie by her friend Pierre Hermé who was named the world’s best pastry chef in 2016. At that time, the cookies were known as Sablés Chocolats (chocolate shortbread). But according to Dorie, one day her neighbor gave the cookies the name they truly deserve: World Peace Cookies. Her neighbor was convinced that if everyone in the world could taste these cookies, there would be world peace. Though it may not have brought peace to the world, it has made many of us very happy.
These cookies are very easy to make. Just allow enough time to chill the dough thoroughly before baking the cookies. The dough is divided into two even logs and chilled for 2 hours or so before they are sliced and baked. I made these lactose free using Earth Balance Buttery Sticks but go ahead and use regular unsalted butter as the original recipe calls for.
If you love chocolate, you will find these cookies irresistible.
- 1¼ cups (170 grams) all-purpose flour
- ⅓ cup (28 grams) unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 stick + 3 tablepoons (5½ ounces;155 grams) Buttery Sticks, at room temperature (or regular unsalted butter)
- ⅔ cup (134 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon fleur de sel (or ½ teaspoon if using unsalted butter, or ¼ teaspoon fine sea salt)
- 1 teaspoon pure vanilla extract
- 5 ounces (142 grams) mini chocolate chips or bittersweet chocolate, chopped into chip-size bits
- Sift flour, cocoa and baking soda together in a small bowl.
- In a large bowl with a handheld mixer, beat the Buttery Sticks on medium speed until soft and creamy. (You may also use a stand mixer fitted with the paddle attachment, or mix by hand using a firm spatula or wooden spoon). Add both sugars, the salt and vanilla extract and beat for 2 minutes.
- Reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated. The dough may look a bit crumbly but it will be fine. You may also use a firm spatula. Work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
- Turn the dough out onto a smooth work surface, divide in half and shape each piece into a log that is 1½-inches in diameter and about 9-inches long. Wrap the logs in plastic wrap and chill for at least 2 hours, or up to 3 days.
- Center a rack in the middle of the oven and preheat to 325 degrees. Have 2 parchment-lined baking sheets at hand.
- Working with a sharp thin-bladed knife, slice rounds that are ½-inch thick. The dough tends to crack as you get down to the bottom of each slice but don't be concerned, just squeeze the bits back onto the cookie. Arrange rounds on baking sheets leaving about 1 inch of space between each cookie. Bake one sheet at a time, for 12 minutes. They may not look done nor will they be firm, but that's just how they should be. Transfer baking sheet to a cooling rack and let the cookies rest until just warm, at which time you can serve them or let them reach room temperature.
- Repeat with the second sheet of cookies.
- The dough can also be frozen. There is no need to defrost the dough before baking. Let it warm just enough so that you can slice the rounds. Bake the cookies 1 minute longer. Baked cookies can be frozen for up to 2 months.
