Description

Pierre Hermé & Dorie Greenspan’s World Peace Cookies are decadent, soft-baked chocolate cookies loaded with bittersweet chocolate chips. This recipe balances a rich cocoa and chocolate flavor with a tender, slightly crumbly texture that melts in your mouth. The dough is chilled before baking to enhance the flavor and texture, producing uniformly thick, delicious cookies perfect for sharing peace through sweetness.

Ingredients

Scale

Dry Ingredients

1 1/4 cup (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda

Wet Ingredients & Flavorings

1 stick plus 3 tablespoons (150 grams) unsalted butter, room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract

Mix-ins

5 ounce (150 grams) bittersweet chocolate, chopped into chips (or a generous 3/4 cup store-bought mini chocolate chips)

Cook Mode Prevent your screen from going dark

Instructions

Measure Flour and Cocoa Carefully: Stir the flour briefly to aerate, spoon it lightly into the cup until heaped, then level with a knife for an accurate measurement, to avoid a dry, crumbly dough.
Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking soda into a bowl to combine evenly.
Beat Butter and Sugars: Using a stand mixer with paddle attachment or hand mixer, beat the softened butter on medium speed until creamy. Add the brown sugar, granulated sugar, fleur de sel, and vanilla extract, beating for 2 more minutes until light and smooth.
Combine Dry Ingredients with Wet: Turn off the mixer. Pour in the sifted dry ingredients. Cover the mixer with a kitchen towel to prevent flour from flying. Pulse mixer at low speed about 5 times for seconds each, checking to see if flour is incorporated. Mix 30 seconds more at low speed until just combined, keeping dough slightly crumbly. Fold in chocolate chips gently until evenly dispersed.
Shape Dough Logs and Chill: Turn dough onto a work surface. Gather and divide in half. Shape each half into a log 1 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate at least 3 hours or up to 3 days. Dough can be frozen up to 2 months; slice from frozen and bake with an additional minute baking time if frozen.
Preheat Oven and Prepare Baking Sheets: Center a rack in the oven and preheat to 325 °F (163 °C). Line two baking sheets with parchment paper or silicone mats.
Slice Logs into Cookies: Using a sharp, thin knife, slice logs into 1/2-inch thick rounds. Squeeze any cracked edges back onto cookies. Arrange slices on prepared baking sheets, spaced about 1 inch apart.
Bake and Cool: Bake one sheet at a time for 12 minutes. The cookies will appear underbaked and not firm, which ensures a soft texture. Transfer the sheet to a cooling rack and let cookies rest until just warm before serving or allowing to reach room temperature.

Notes

Measuring flour and cocoa powder by volume requires gentle handling to avoid too much flour, which dries out the dough.
Chocolate pieces should be no larger than 1/3 inch for best distribution and texture.
Dough can be refrigerated up to 3 days or frozen up to 2 months; no need to thaw frozen dough fully before slicing, just let it soften slightly.
Baking cookies one sheet at a time ensures even baking and preserves texture.
Cookies look underbaked when removed but will firm up as they cool.

Nutrition

Serving Size: 1 cookie (approximate)
Calories: 110
Sugar: 8 g
Sodium: 60 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1.5 g
Protein: 1.25 g
Cholesterol: 20 mg