Description
Pierre Hermé and Dorie Greenspan’s World Peace Cookies are decadent chocolate cookies featuring a tender, melt-in-your-mouth texture. Made with rich cocoa powder, bittersweet chocolate chips, and a hint of fleur de sel, these cookies are cooled into logs, sliced, and baked to perfection. Their soft, slightly underbaked centers and crackled edges make them irresistible treats perfect for sharing with loved ones.
Ingredients
Units
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 flour and cocoa: Stir the flour and cocoa powder briefly in their containers to aerate. Spoon lightly into measuring cups, heap above the rim, then level with a straight-edged knife. Avoid scooping directly to prevent excess and dry dough.
- Sift dry ingredients: Sift together the all-purpose flour, cocoa powder, and baking soda to combine evenly.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the unsalted butter on medium speed until soft and creamy. Add the brown sugar, granulated sugar, salt, and vanilla extract; beat for an additional 2 minutes until well combined and fluffy.
- Add dry ingredients: Turn off the mixer and pour in the dry ingredients. Cover the mixer with a kitchen towel to prevent flour flying. Pulse the mixer on low speed about 5 times in 1–2 second bursts. Check the dough and pulse more if large patches of flour remain. Then mix for about 30 seconds on low speed just until flour is incorporated. Add the chopped bittersweet chocolate and mix briefly only to combine.
- Form dough logs and chill: Turn the dough onto a clean surface, gather together, and divide in half. Shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours or up to 3 days. Logs can also be frozen for up to 2 months; thaw slightly before slicing.
- Prepare oven and baking sheets: Center a rack in your oven and preheat to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
- Slice dough into rounds: Using a sharp, thin knife, cut the chilled dough logs into 1/2-inch-thick rounds. They may crack—simply press the cracks back together on each slice. Arrange the cookie rounds on prepared baking sheets, spacing about 1 inch apart.
- Bake cookies: Bake one sheet at a time for 12 minutes. The cookies will look slightly underbaked and soft, which is desired for their tender texture. After baking, transfer the sheet to a cooling rack and allow cookies to rest until just warm before serving. Let cool to room temperature if preferred.
Notes
- Measuring flour and cocoa powder lightly prevents overly dry and crumbly dough.
- For best texture, avoid overmixing once flour is added.
- Butter must be at room temperature for smooth creaming.
- Dough logs can be refrigerated up to 3 days or frozen up to 2 months.
- Frozen dough can be sliced and baked directly, adding one minute to baking time.
- Cookies will appear underbaked when removed but will set as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 20mg
