The cookie countdown continues this week, with these tasty treats from Dorie Greenspan’s cookbook, ‘Baking, from My Home to Yours‘. According to her notes, this type of cookie was invented by famous French pastry chef Pierre Herme. One of her neighbours commented that eating these cookies every day would ensure world peace, hence the name. Old-school readers of the blog may recognize that I’ve made these before, when participating in the ‘Tuesdays with Dorie‘ bake-along series.
These rich, crumbly shortbread-ish cookies are packed full of chocolate (both cocoa powder and chips), as well as a prominent salty finish, which is unexpected, but nice (fans of salted caramel things, these would be a good fit for you!). It’s hard to eat just one–in fact, I don’t think Rob or I have managed it yet!
I also enjoy the construction of making this type of cookie–the mixing process is very straight forward (and no messy eggs to deal with!), it’s easy to form the dough into logs (and if you want them very even on the edges, you can use a paper towel roll wrapped and pressed around them), and while chilling the dough takes a little time, afterwards, cutting and placing them on the tray is super easy and quick!
World Peace Cookies
Makes about 36 cookies
- 1 1/4 cups plain flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 11 tbsps unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp fleur de sel or 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 5 oz bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
- Sift the flour, cocoa and baking soda together.
- Using a stand mixer, beat the butter until smooth, then add both sugars, salt, and vanilla. Beat for 2 minutes.
- Stop the mixer, and put the flour mixture into the bowl. Drape a tea towel over the bowl to keep the flour in the bowl, then pulse the mixer on low speed about 5 times for 1-2 seconds each time. Mix on low for about 30 seconds more, until the flour is just incorporated.
- Add the chocolate pieces and mix just enough to incorporate.
- Divide the dough in half, form each half into a log about 1.5″ in diameter, wrap in plastic wrap, and place in the refrigerator for at least 3 hours (you can refrigerate it up to 3 days or freeze it up to 2 months. If frozen, simply slice and bake a minute longer).
- Center a rack in the oven and preheat to 325 degrees F (160 C). Line baking sheets with parchment paper or silicone mats.
- With a sharp knife, slice the unwrapped dough into 0.5″ slices and place on the prepared sheets with about 1″ between them. If the dough crumbles a bit, just press it back together.
- Bake one sheet at a time for 12 minutes, then allow to cool before serving. They may not look done at first, but they solidify as they cool.
Dorie comments that she prefers them at room temperature, and unlike with many other types of cookies, I agree. The crumbly texture of the cookies contrasts with the firm chocolate chips really nicely.
So there’s number 2 down! I’m still having a little trouble getting into the holiday spirit. And freaking out about how little time is left before Christmas (and all the handknit gifts I need to finish!). Perhaps I should choose a really Christmas-y cookie for the next batch, and put on some holiday tunes while I bake!
Do you have any favourite holiday cookie recipes I should be trying? Let me know!