Where does this cookie come from you ask,…well let me give you a bit of history of how I found this wonderful recipe. A few years back, I bought a baking book by Dorrie Greenspan on a whim. I picked the book up at the store and it was on sale, so I thought, what the heck! Plus, there were great pictures and you can sell me any baking book that has great pictures! Yes, that’s right, I am the “that guy”.
Anyway, I didn’t know who Dorrie Greenspan was but boy did I get to know her really well. Her recipes are straight up amazing. Yes, some take a bit of work, but they are all totally worth it! This cookie, however, is incredibly easy to make, if you don’t eat the batter first. I love the sweet/salty aspect of it and the shortbread texture brings it full circle. Mmmm, it makes me giddy just thinking about it.
Could this cookie bring peace? Well my friend, test it out and you’ll see for yourself.
World Peace Cookie
Makes 3 Dozen
- 1 1/4 cups all purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons unsalted butter, room temperature
- 2/3 cup packed brown sugar brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fleur de sel (or any sea salt you have on hand)
- 5 ounces bittersweet chocolate chopped
- Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter on medium speed until smooth and creamy, but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.
- Pour dry ingredients into butter and sugar mixture and place a towel over over the bowl. Pulse mixer at low speed about 5 times (a second or two each time). Check mixture. If there’s still a lot of flour, keep pulsing. If not, remove towel and continue mixing at low speed, until the flour disappears into the dough. Don’t overwork the dough; it will be crumbly at best.
- Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours.
- Center rack in the over and preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool.
Note: Dough can be made 3 days ahead of time and chilled until ready to bake.
Recipe courtesy of Baking: From My Home to Yours