Description
Pierre Hermé & Dorie Greenspan’s World Peace Cookies are rich, tender chocolate cookies with a delicate balance of bitter cocoa and sweet chocolate chips. These cookies are made with simple ingredients and a careful mixing technique, including chilling the dough before slicing and baking to achieve the perfect texture. They’re subtle, sophisticated, and perfect for sharing peace and sweetness worldwide.
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
- 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
Chocolate
- 5 ounce (150 grams) bittersweet chocolate, chopped into chips (no pieces larger than 1/3 inch), or a generous 3/4 cup store-bought mini chocolate chips
Instructions
- Measure Ingredients Carefully: If measuring by volume, lightly stir the flour and cocoa powder, then spoon them into measuring cups, leveling off with a knife to avoid packing, ensuring the dough has the right texture.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking soda to combine thoroughly and aerate.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat the room temperature unsalted butter on medium speed until soft and creamy. Add the light brown sugar, granulated sugar, fleur de sel (or sea salt), and vanilla extract, continuing to beat for 2 minutes until well combined and fluffy.
- Add Dry Ingredients Gently: Turn off the mixer and pour in the sifted dry ingredients. Cover the mixer with a kitchen towel to prevent flour dust, and pulse on low speed about five times briefly. Check dough and pulse a few times more if flour is still visible. Mix on low speed an additional 30 seconds or until flour is just incorporated, avoiding overmixing. Mix in the chopped bittersweet chocolate chips just until distributed.
- Shape and Chill Dough: Turn the dough onto a work surface, gather it, and divide in half. Shape each half into logs 1 1/2 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate for at least 3 hours or up to 3 days. Dough can also be frozen up to 2 months; thaw slightly before slicing if frozen.
- Preheat Oven and Prepare Pans: Center a rack in the oven and preheat to 325 °F (163 °C). Line two baking sheets with parchment paper or silicone baking mats.
- Slice Dough into Cookies: Using a sharp, thin knife, slice chilled dough logs into 1/2-inch thick rounds. Allow for slight cracking—press bits gently back onto cookies. Arrange rounds on prepared baking sheets spacing about 1 inch apart.
- Bake Cookies: Bake one sheet at a time for 12 minutes. The cookies will appear underbaked and soft, which is ideal for texture. Remove from oven and transfer baking sheet to a cooling rack. Allow cookies to cool until only slightly warm, then serve or cool completely to room temperature before storing.
Notes
- For best results, measure flour and cocoa powder by spooning lightly into measuring cups rather than scooping to avoid a too-dry dough.
- You can freeze the dough logs for up to 2 months; bake straight from frozen adding one minute to baking time.
- The cookies are meant to be slightly soft and tender even when finished baking, do not overbake.
- Fleur de sel adds a delicate salty finish, but fine sea salt can be substituted.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
