Dorie Greenspan, why are you so awesome? Why must you be an amazing baker and great food writer and have one of those fantastic names that is so fun to say with first and last name together all the time, Doriegreenspan?
For my last Christmas cookie tin trick, I decided to go for the Sure Thing–chocolate and more chocolate. And thanks to the endlessly inspiring Dorie Greenspan by way of the legendary Pierre Herme, I was able to introduce a whole bunch of lucky people to the now-famous World Peace Cookie this holiday season.
This recipe is like the No-Knead Bread of the dessert world, ending up on countless food blogs for the better part of two years. And not-a one has dissed this cookie. It is at once sweet and salty, crisp and tender, a pure celebration of chocolate. The name comes from a neighbor of Dorie Greenspan’s who proclaimed upon tasting it that if this cookie was given to every single person, there would be planetary peace and happiness. It’s food stories like this that make me laugh out loud like Lynne Rosetto Kasper and then get immediately into the kitchen. I pulled the recipe from The Splendid Table’s website forever ago, and was excited to finally have a reason to bake up more than one batch of these luscious gems to give away and pass on the cookie love.
These are intended to be easy slice and bake cookies, just like a good sablé, and believe me, I have made batches of these cookies in that very manner. For the cookies pictured in this post, however, alternative measures were taken. Note to self and anyone who will listen: do not take every single one of your knives to be sharpened during high baking season. A steak knife will not cut it–literally. The dough will mush and crumble instead of slicing cleanly. But it’s a tribute to how great this dough is, because even though I ended up having to do these cookies up Heirloom Sugar Cookie style by rolling the shattered dough into balls and then flattening them with a drinking glass, their flavor and texture came out just as lovely as the batches I’ve made the “right” way.
Something else to think about with these beauties is the quality of the ingredients you choose. Sometimes in baking you can cut corners–store brand flour, sugar, butter and eggs–without effecting the final product one bit. I’m all for saving a buck when it doesn’t make a difference in the end. But when you’re making a recipe that either has very few ingredients (say, five or less) or when you’re dealing with a recipe that has a Main Event flavor or ingredient (like the chocolate and cocoa in these cookies), don’t scrimp. Don’t tell Dorie Greenspan (or worse, Pierre Herme, mon dieu!), but I once made these cookies with Hershey’s cocoa and chopped Nestle chips. Good, but…meh. Flat tasting. And then I redeemed myself by using Valrhona. I’m sure you can guess which cookie got more eyes fluttering upon tasting–the finest dark or bittersweet chocolate and cocoa powder here really will take this recipe to the level at which it’s intended to be. A lovely fleur de sel rather than table salt also gives an obvious bump in flavor. It may take a little extra time in your grocery store to find the best ingredients available with which to make these cookies, but then again, doesn’t the possibility of world peace just in time for Christmas make it all worth it? I thought so.
This is my first holiday season blogging about my baking projects, and it’s been so much fun! For the first time in quite a while, I’ve truly been counting down the days until Christmas like a little kid, and I know sharing recipes with all of you has been a big part of that Advent calendar-esque feeling, so thank you for reading and coming along for the ride. We leave tomorrow for Chicago to enjoy a fabulous, extended Christmas break with family and I look forward to sharing all kinds of great new recipes with you in the brand new year. I hope you all spend the coming days surrounded by friends and loved ones and lots of great food. Happy Holidays!
World Peace Cookies
From Dorie Greenspan’s Baking: From My Home to Yours
Makes 3 dozen
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar, packed
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 chips, or semi-sweet mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand 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. If there is 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, the dough may look 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 into 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.)
When you’re ready to bake, center a rack in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone mats.
Using 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 onto 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.
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