World Peace cookies are a famous and decadent chocolate shortbread cookie studded with chocolate chips. The crumbly, but not too crisp texture and rich chocolate flavor makes this a chocolate cookie recipe you’ll want to bake again and again.
I’d heard so many rave reviews for this cookie recipe and I’d been wanting to try it for a long time. But for one reason or another, I kept putting off baking them.
Then one day, when I was trying to find the perfect balance of cookies for my cookie boxes to give as Christmas gifts, I finally gave World Peace cookies a try. And I’m so glad I did!
The Secret of World Peace Cookies
The cookie’s creator, Dorie Greenspan says there are more than 463,000 links on Google for her World Peace cookies.
The cookies, for those of you who don’t know them, are chocolate sables, French shortbreads, but, because they’ve got more brown sugar than white in them, they’ve got more chew than most shortbreads. They’ve also got a generous amount of dark chocolate chunks and enough fleur de sel, moist, coarse-grained French “finishing” salt (i.e., salt to be used in teensy quantities as a spice or condiment), to make them noticeably salty and completely addictive, in the way so many good things with salt are.
If you love to bake Christmas cookies and give them as gifts to neighbors and friends, be sure to include a batch of World Peace cookies.
This really is a fabulous chocolate cookie recipe! If you love chocolate and haven’t given them a try, you should. I don’t know why I waited so long!
How to Make World Peace Cookies
World Peace Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 stick plus 3 tablespoons 11 tablespoons unsalted butter, at room temperature
- ⅔ cup packed light brown sugar
- ¼ cup sugar
- ½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet mini chocolate chips
Instructions
- In a small mixing bowl, sift the flour, cocoa and baking soda together. Set aside. In a stand mixer or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
- Add sugar, brown sugar, salt and vanilla extract and beat for 2 minutes more. Add half of the flour mixture and blend on low speed just until blended. Add remaining flour mixture and blend on low speed just until blended. Add chocolate chips and stir to combine.
- 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 into logs that are 1 ½ 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.)
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Use a sharp knife and slice the logs into rounds that are ½ inch thick. (If the rounds crack while you're cutting them, just press the pieces back onto each cookie.)
- Place the rounds on the baking sheets, leaving about 1 inch between them. Bake the cookies about 12 minutes. The cookies should be firm around the edges but not in the center. Let the cookies cool 5 minutes on the baking sheet and then transfer to a rack to cool completely.
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Carrian Cheney
I’m totally going to need to try these!!