World Peace Cookies

October 11, 2011
2 Ratings
  • Makes 24 cookies
Author Notes

What kind of cookie makes you smile? Makes you forget that your life is crazy? Even just for the few moments it take to chow it down? Well, many cookies can do that, but this one has a special charm =) Adapted from Dorie Greenspan's recipe. —mtlabor

What You'll Need
  • 1 & 1/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 11 tablespoons unsalted butter, at room temperature
  • 2/3 cup brown sugar
  • 1/4 cup white sugar
  • pinch of kosher salt
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup 72% dark chocolate (I used Ghirardelli squares), chopped
  1. In a medium bowl, combine the flour, cocoa, and baking soda together. Beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more. Pour in the dry ingredients, and mix on low speed for about 5 times, or until flour is incorporated and looks somewhat crumbly. Toss in the chocolate pieces and mix only to incorporate.
  2. Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of 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 or up to 3 days. (I think mine were in there for about 2 days - I ended up getting busy (surprise surprise)). When you are Ready to Bake: Center a rack in the oven and preheat the oven to 325 F. Line two baking sheets with parchment or silicone mats.
  3. Using 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.

See what other Food52ers are saying.

  • mtlabor
  • dymnyno
  • jpaster

4 Reviews

jpaster January 1, 2020
Made these for New Year's Eve dinner and they came out great, big hit! Two things I will do differently next time, which I would recommend. Don't use half semi-sweet chips, use just chopped 72% bar chocolate, and use far more salt than a pinch. I'll use at least 1/2 tsp, probably more next time, and I'll sprinkle some salt flakes or kosher salt on top after cutting.
mtlabor October 12, 2011
thanks dymnyno! I think I might have been half-asleep when I was typing this up last night - forgot the brown sugar too, but all should be in there correctly now =)
dymnyno October 11, 2011
Did you forget the butter?
dymnyno October 11, 2011
I love these cookies , and the name that Dorie Greenspan gave them because they are so good that if everyone tried one they would only feel love for everyone. Originally designed by Pierre Herve' and then blogged about by Smitten Kitchen , they are on their way. I couldn't stop eating the dough. If you love chocolate, this is THE cookie!