I have been wanting to make these cookies for a very long time, but just haven’t gotten there. So, for Dorie’s birthday, as I thought about what recipe to make as a treat for her celebration, I thought about these cookies. Cookies, as opposed to other treats, seem to be a good fit, since Dorie bakes cookies with her son Joshua and I imagine her wonderful husband enjoys them too! In my family, birthdays are all about celebrating, especially with family, along with wonderful friends – so it made sense to me! And what others are more iconically “Dorie” than these World Peace Cookies?
Now surely, there are other wonderful Dorie cookies – so my debate included Salted Butter Break-ups )a serious favorite), Speculoos and even cookie-ish Madelines. But I wanted to try something new.
Of course, these needed the dough to refrigerate. So, at about 6:30 am, without any coffee, I started making them. At that time of day, I’m not really with it – so I completely forgot that I was blogging about these – so my pictures begin….well, in the middle.
At that time of day, I also (apparently) don’t follow recipes that well. I dutifully put the kitchen towel over the bowl to ensure that the flour didn’t go everywhere (it didn’t in any case), but left it on the lowest setting of my kitchenaid while I chopped chocolate. Well, that really wasn’t what the recipe called for, but it worked. Just fine I might add. Here you can see the aforementioned chocolate stirred in.
The next step is to form the dough into a couple of logs and chill for at least several hours.
Once chilled, the dough is sliced in 1/2″ (!) slices, placed on a parchment-lined cookie sheet and baked in a 325 degree oven for 12 minutes.
These turned out perfectly. I’m not sure that I can decide between warm (where the chocolate is oh-so melty) and cooled, where there’s a different texture difference. I’d read lots of comments about these, so wasn’t completely sure. And in the spirit of complete disclosure – you should let them sit for a bit before trying to remove them to a rack…But let me tell you. They are delicious! I should make more and put them (unbaked) in the freezer. Thank goodness I didn’t bake them all, because I’m not sure that sharing would have ensued. As usual, Dorie’s baking magic has happened again. I enjoy many of her scrumptious baked goodies, but this is definitely a keeper. And I’m sure these would inspire peace among friends, family and strangers as well. Delightful!!
Happy Birthday Dorie! Hope your day is wonderful, and that you feel all of the affection of your Doristas around the world!
Since the recipe can be found in plenty of locations, I’ll go ahead and provide it here:
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons (5 1/2 ounces) unsalted butter, at room temperature
- 2/3 cup (packed) light brown sugar
- 1/4 cup sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 5 ounces bittersweet chocolate, chopped into chip-size bits
Sift the flour, cocoa and baking soda together and keep close at hand.
Working with a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add both sugars, the salt and the vanilla extract and beat for 2 minutes more.
Turn off the mixer and add the flour. Drape a towel over the mixer (to protect yourself and your kitchen from flying flour) and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek – if there’s still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough – for the best texture, work the dough as little as possible once the flour is added and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking – just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Working with 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 into 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.
Serving: The cookies can be eaten when they are warm or at room temperature – I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest.
Storing: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.
Recipe courtesy of Dorie Greenspan. Adapted from “Baking From My Home to Yours,” Dorie Greenspan (Houghton Mifflin Harcourt),