Wednesday, February 4, 2009


Dorie's World Peace Cookies.
I loved baking these..sharing these..and now I love seeing them spread across the world~
Une délicieuse bouchée chocolatée~

My daughters loved these cookies.

World Peace Cookies
Baking: From My Home to Yours, Dorie Greenspan

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Makes about 36 cookies.

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 1 1/2 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 degrees F. 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 1 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 — I prefer 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.


  1. You and Susan - two great minds thinking alike!! This time I will definitely be making them..
    Beautiful photo also!!

  2. They look so good...and I will join Foley in making them too!

  3. Barb..I made these a while ago..But when I saw the posts..I thought what better opportunity to share another very fabulous Dorie Greenspan recipe.
    I LOVE her book.She is my American Marcy Goldman:)
    Thank you.. Do make these...You will love these cookies Barb.

  4. Kathleen we wrote at the same time..Yes! Keepers..Promise!

  5. Peace to you as well :-) I love you and Susan both posting these.

  6. Oh Monique... you too! I just saw them on Susan's blog... you both present them beautifully! I LOVE the plate you have them on! I'm pretending they don't have calories... someday (in a few months) I will make these when I can once again have sweets in the house!

  7. Monique .... without having read the comments above, my first thought was two great minds (and cooks and bakers) think alike.

    I actually make these semi-regularly. John is the only one who doesn't like them. He says they're to rich.

    I love seeing yours on the Bon Appetit plate.

  8. I love these cookies too. I have a roll in the freezer waiting to be baked. Only problem is I will eat them allllllll myself.

    Seems like world peace cookies are a good thing right now! They can only bring smiles.

  9. I must make these, and now is a great time! Maybe hearts :-)

  10. Hearts sound like a great idea!
    I never thought of that!
    Thank you everyone..Caro gave me taht plate a number of yrs ago w/ a stainless dome on top..Like room service..(In another life !:) )

  11. I wanted to try these cookies when I saw them on Susan's post and now, with your comments, Monique, I'm making them for sure.

    I love that you can keep the prepared dough in the freezer and bake cookies as needed. Perfect for my life style.