These cookies, called World Peace Cookies, are from renown baker Dorie Greenspan’s bestselling new cookbook, Dorie’s Cookies. (Buy the book for someone you love. It is a wonderful cookbook with inspired recipes for both sweet and savory cookies.)
In the introduction to Greenspan’s World Peace Cookie recipe, she uses the word “phenomenal” to describe these cookies. No exaggeration there in my opinion. These cookies are knock-your-socks-off chocolaty. They’re tender. They’re edgy with just a hint of fleur de sel. They are everything you want a cookie to be.
Greenspan credits the original recipe to France’s most-acknowledged pastry chef, Pierre Herme. Originally called Korova Cookies after Herme’s restaurant, the cookies have followed a circuitous route to their current name. Greenspan credits a Paris neighbor with the idea of naming the cookies World Peace Cookies, an idea she embraced and included in her cookbooks.
With justified pride, Greenspan notes that an Internet search for “World Peace Cookie” yields more than ten million references.
The Food 52 food site says of these cookies, “Of all the cookies you will bake (and eat) this holiday season, this is the one people will remember.”
Huffington Post published a food article yesterday titled “The Recipes that Changed our Lives in 2016.” Greenspan’s World Peace cookie is among the recipes listed.
My message to you as we approach a new year fraught with uncertainty is to put your money on world peace (cookies).
Happy New Year to you all. Thank you for reading Blue Cayenne and thank you for recommending this blog to your friends.
- 1 1/4 C. all purpose flour
- 1/3 C. unsweetened cocoa powder
- 1/2 t. baking soda
- 1 stick plus 3 T. unsalted butter (cut into chunks (at room temperature)
- 2/3 C. packed light brown sugar
- 1/4 C. sugar
- 1/2 t. fleur de sel or /14 t. fine sea salt
- 1 t. pure vanilla extract
- 5 ounces best-quality bittersweet chocolate (chopped into irregular bits)
- Sift flour, baking soda and cocoa together. Set aside.
- Using your Kitchen Aid mixer with its paddle attachment, beat butter and both sugars together on medium speed until soft, creamy and totally mixed together. This will take about 3 minutes. Beat in salt an vanilla until well mixed With mixer set on low, add the sifted dry ingredients. Beat on low until the dough forms big, moist curds. Add the chocolate pieces and mix. (According to Greenspan, this is an unpredictable dough. Sometimes it is crumbly and sometimes it comes together and cleans the sides of the bowl. Whatever happens, she says the cookies will be wonderful.)
- Scoop the dough out of the mixer and onto a work surface. The dough should come together in a ball. Knead it to bring it together in a ball if necessary. Divide the dough in half. Shape the dough into two logs. Each log should be 1 1/2 inches in diameter. Wrap logs in plastic wrap and freeze for at least 2 hours (or refrigerate for at least 3 hours.)
- Heat your oven to 325 degrees F. Position the rack in your oven in the middle of the oven.
- Line two cookie sheets with parchment paper. Working with one log at a time, slice logs into 1/2 inch thick rounds. Place rounds on a cookie sheet with cookies placed two inches apart. (Do not prepare the second log of cookies until the first one has baked.)
- Bake the cookies for 12 minutes. Do not open oven door. At the end of twelve minutes, remove the cookies from the oven and place the cookie sheet on a wire rack to cool. (Cookies won't look done at twelve minutes but that is the correct time to remove them from the oven. They will solidify as they cool. )
Greenspan recommends splurging on the chocolate you use in these cookies. She recommends using Valrhona chocolate. Valrhona chocolate is available on Amazon, at Sur La Table and other quality food purveyors.