World Peace (Thank-You) Cookies

I’ve had my eye on this recipe for a while. Double chocolate and wildly praised by all my favorite baking blogs, straightforward, not too many ingredients…what more could you ask for? But I’m weirdly wary of a) shortbread cookies (which in my mind is what these are) and b) anything I have to chill and slice before baking. And really, there are a lot of cookie recipes in this world and I only have so much time.

Then a friend of mine helped me move some furniture around early in the morning all over Wellington and requested something chocolatey for his thank-you cookies. And, well, if they’re supposed to be good enough to cause world peace, I figured they’d make for a pretty good thank-you gift.

plate Yep.

Needless to say they were a hit. And not hard to make as long as you don’t mind the three hour chilling time. And I got to use the rest of my fancy Dutch-process cocoa for someone who deserved the good stuff.


World Peace Cookies
(Recipe by Dorie Greenspan)

1 1/4 cups flour
1/3 cup unsweetened cocoa powder (I used Dutch-processed)
1/2 teaspoon baking soda
11 tablespoons (156 grams) unsalted butter, room temperature
2/3 cup brown sugar
1/4 cup sugar
1/2 teaspoon flakey sea salt or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (140 grams) bittersweet chocolate, chopped into chips


1. Sift the flour and cocoa powder into a medium bowl. Whisk in the baking soda.

2. Beat the butter until light and creamy. Add the sugars and beat until fluffy.

3. Add the flour mixture and beat in, careful not to send all the dry ingredients flying all over your kitchen. Fold in the chopped chocolate. Don’t worry if the mixture is a bit crumbly.

4. Divide dough into halves. Roll into logs that are about 1 1/2 inch thick. Wrap tightly with cling film and refrigerate for at least three hours.

5. When you’re ready to bake, preheat the oven to 325 degrees Fahrenheit (160 Celsius). Line two cookie sheets with baking parchment. Using a sharp thin knife, cut each log into 1/2 inch pieces. Place on the trays 1 inch apart and bake for 12 minutes. They don’t really change appearance, but they’ll be done. Let cool for a couple minutes and then transfer to a rack to cool completely.




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