Dorie Greenspan's World Peace Cookies

As I close out the year, and what a tumultuous year it's been, I can think of no better recipe to share than World Peace Cookies from the adorable and lovely Dorie Greenspan. As she shared on her site, "The World Peace Cookie lives up to its name: If everyone had it, peace would reign o’er the planet. I’m convinced of this." If only it were so simple.


I've come across Dorie's recipes online over the years. And I'm a firm believer in one of her tips for rolling out cookie dough in a Ziplock bag. But her latest cookbook, Dorie's Cookies, is the first of her books that I own. When I saw the cookbook I knew I wanted to get it for my sister. She possesses the baking gene that I somehow missed and I knew this book would be a great inspiration for her.

I also had the pleasure of hearing Dorie speak in person at a Boston Center for Adult Education event, Dorie Greenspan's Great Cookie Swap, where she was joined by another great baker, Joanne Chang of Flour bakeries in Boston. It was a stormy night in Boston and just awful to get to the event but once inside we had a cozy time listening to stories and eating cookies - enough to forget about the weather outside.

Dorie Greenspan and Joanne Chang sharing stories
at the Boston Center for Adult Education

In her recipe Dorie warns readers that the cookies may be different from batch to batch. I'd say my first batch was okay but no where near the ooey-gooey cookies that grace the cover of her book. So I guess I'll continue to test this recipe into the new year. But can we really go wrong with chocolate?

So here's hoping that one day we truly find world peace and may this cookie be the inspiration to start 2017 on a positive note.

Best wishes to all and happy 2017!


World Peace Cookies

by Dorie Greenspan as found in Dorie's Cookies

Makes about 36 cookies

1¼ cups (170 grams) all-purpose flour
⅓ cup (28 grams) unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons; 5½ ounces; 155 grams) unsalted butter, cut into chunks, at room temperature
⅔ cup (134 grams) packed light brown sugar
¼ cup (50 grams) sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

Sift the flour, cocoa and baking soda together.

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 and homogeneous, about 3 minutes. Beat in the salt and vanilla.

Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough. Sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Happily, no matter what, the cookies are always great.

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 1½ inches in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.

When you’re ready to bake: Center a rack in the oven and preheat it 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 ½-inch-thick rounds. (The rounds might 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 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)

Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and 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 munch them, or let them reach room temperature.

Bake the remaining dough.

STORING 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 bake the cookies 1 minute longer.

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