World Peace Cookies
Moving from one Dorie Greenspan recipe to the next, this recipe for World Peace Cookies, like the Dulce de Leche Duos, made its way onto my holiday baking rotation after baking it with the Tuesday’s With Dorie group. These are a sablé or shortbread style cookie, which isn’t typically one of my favorite cookie styles (I’m usually more of a crisp edge, chewy center, barely done cookie kind of girl), but I fell in love with these. And what’s not to love? Chocolate on top of chocolate, with a healthy dose of sea salt to enhance all that chocolate – I think Dorie is right, if everyone had these cookies “peace would reign o’er the planet.”
I had a very light hand in adapting this recipe. I’m always vaguely annoyed at recipes that use odd amounts of butter and the original version of this recipe called for 11 tablespoons of butter. So, I converted the entire recipe to metric measurements and scaled it to use one stick, 8 tablespoons, butter. I’m a little more heavy handed with the salt, Dorie recommended reducing volume of salt (it would still be roughly the same weight) if using a fine sea salt or table salt. I typically use a fine sea salt but I generally do not alter the volume measurement, and I chose not to in this case. I always add espresso powder to chocolate, especially dark chocolate, recipes so I snuck a little of that in here as well. The final adjustment I made was to downsize them just a bit. Like everything else on my goodie trays, I keep these on the smaller side, just a couple of bites per cookie.
While these cookies have been a fixture on my holiday trays for many years now, they actually had a long history starting well before my discovery of them. If you’re interested to know the how, when and why of this delectable cookie, take a moment to head over to Dorie’s site to catch up on the backstory (you’ll also find the official recipe there without my edits).
World Peace Cookies
Equipment
- Electric mixer
- Mixing bowls
- kitchen scale (or measuring cups)
- measuring spoons
- cookie sheets
Ingredients
- 130 g all-purpose flour
- 30 g unsweetened cocoa powder
- ⅓ tsp baking soda
- 113 g unsalted butter room temperature
- 120 g light brown sugar packed
- 38 g sugar
- ¾ tsp pure vanilla extract
- ½ tsp sea salt
- ½ tsp espresso powder
- 107 g bittersweet chocolate chopped into irregular sized bits
Instructions
- Whisk the flour, cocoa and baking soda together until uniform in color with no lumps.130 g all-purpose flour, 30 g unsweetened cocoa powder, 1/3 tsp baking soda
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy. Beat in the vanilla, salt and espresso powder.113 g unsalted butter, 120 g light brown sugar, 38 g sugar, 1/2 tsp sea salt, 1/2 tsp espresso powder, 3/4 tsp pure vanilla extract
- Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Turn the mixer to low and beat until the dough forms big, moist curds.
- Add in the chocolate pieces and mix just to incorporate.107 g bittersweet chocolate
- Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are 1 1/4 inches in diameter. Wrap the logs in waxed paper and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
- Working with one log at a time and using a long, sharp knife, slice the dough into 1 cm (about 1/3 inch) thick rounds. (The rounds might crack as you’re cutting them – squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them.
- Bake the cookies for 9 minutes – they won’t look done or be firm, but do not bake them any longer. Let the cookies cool for several minutes on the pan, transfer to wire rack to cool completely.
Notes
Nutrition
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