Pierre Hermé and Dorie Greenspan's World Peace Cookies
Of all the cookies you will bake and eat during the holidays and beyond, this is the one people will remember. They are fine and sandy like a sablé, but with a friendly, soft chew, a bit like American chocolate chip. They are made up of well-salted, well-buttered cocoa dough, with generous pockets and wisps of chocolate feeding through. I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours. I've seen them huge and small. I don't think you can do much to make them better and happily, there's little you can do to ruin them. Except overbake them. If in doubt, pull them out early—they'll firm up as they cool. Adapted slightly from Baking: From My Home to Yours
Of all the cookies you will bake and eat during the holidays and beyond, this is the one people will remember. They are fine and sandy like a sablé, but with a friendly, soft chew, a bit like American chocolate chip. They are made up of well-salted, well-buttered cocoa dough, with generous pockets and wisps of chocolate feeding through. I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours. I've seen them huge and small. I don't think you can do much to make them better and happily, there's little you can do to ruin them. Except overbake them. If in doubt, pull them out early—they'll firm up as they cool. Adapted slightly from Baking: From My Home to Yours
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 cup (50 grams) granulated sugar
- 1 1/4 cups (175 grams) all-purpose flour (see note)
- 1/3 cup (30 grams) unsweetened cocoa powder (see note)
- 1 stick plus 3 tablespoons (150 grams) unsalted butter room temperature
- 2/3 cup (120 grams) packed light brown sugar
- 1/2 teaspoon fleur del sel or 1/4 teaspoon fine sea salt
- 5 ounces (150 grams) bittersweet chocolate, chopped into c
- Carbohydrate 0.01665 g
- Cholesterol 6.77847222222222 mg
- Fat 2.55728805555556 g
- Fiber 0 g
- Protein 0.0268686111111111 g
- Saturated Fat 1.61953055555556 g
- Serving Size 1 1 Serving (7g)
- Sodium 18.1705 mg
- Sugar 0.01665 g
- Trans Fat 0.179056722222223 g
- Calories 23 calories
Step-by-step
- Note: If measuring by volume, it's important to measure the flour and cocoa lightly, as follows: stir flour briefly in the container or bag, spoon into the measuring cup until it's heaped above the rim, then level it with a straight-edged knife or spatula. If you dip the measuring cup into the container, you'll have more flour and cocoa and a drier, crumblier, more difficult dough.
- Sift the flour, cocoa and baking soda together.
- Working with a stand mixer, preferably 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. Take a peek—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, 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 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—let it warm just enough so that you can slice the log into rounds and bake the cookies 1 minute longer.)
- Center a rack in the oven and preheat the oven to 325 °F. Line two baking sheets with parchment 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.
Pierre Hermé and Dorie Greenspan's World Peace Cookies: A Holiday Baking Tradition
The holiday season is upon us, and the aroma of freshly baked cookies fills the air. Amongst the countless recipes vying for attention, there's one that truly stands out: Pierre Hermé and Dorie Greenspan's World Peace Cookies. These aren't just any cookies; they're an experience, a delightful blend of textures and flavors that will leave a lasting impression on anyone lucky enough to taste them.
As a busy working mom, finding time for elaborate baking projects can feel like a luxury. However, these cookies, despite their elegant reputation, are surprisingly approachable. The recipe's simplicity belies the complexity of flavor and texture. The combination of well-salted, well-buttered cocoa dough, generously studded with bittersweet chocolate, creates a cookie that’s both sophisticated and comforting. The sandy texture, akin to a delicate sablé, gives way to a soft, almost chewy bite – a delightful contrast that keeps you coming back for more.
What truly sets these cookies apart, however, is their versatility. While the original recipe calls for bittersweet chocolate, the beauty lies in the adaptability. Imagine swapping in peanut butter chips for a playful twist, or adding a warm cinnamon note for a cozy holiday feel. Even gluten-free flours can be incorporated without significantly compromising the final product's deliciousness. This is the kind of cookie that forgives minor adjustments, making it ideal for both seasoned bakers and kitchen novices alike. The forgiving nature of the recipe also makes it perfect for busy schedules - a quick and easy way to create something memorable for your loved ones.
The recipe's ease of preparation is just as impressive as the cookies themselves. The ingredients are readily available, and the steps are remarkably straightforward. The chilling period allows for flexibility, enabling you to prepare the dough ahead of time, making it perfect for busy holiday schedules. The cookies themselves bake quickly, transforming from unassuming dough rounds into golden-brown delights in just minutes. The beauty lies in their imperfection; they aren't meant to be perfectly uniform or overly crisp. In fact, a slight crackle here or a slightly uneven edge there only adds to their rustic charm.
Beyond their inherent deliciousness, these cookies possess a charming narrative. The name, "World Peace Cookies," hints at their ability to bring people together, to foster warmth and connection during the holiday season, or any time of year. These cookies are more than just a sweet treat; they are a symbol of sharing and joy. They're an invitation to gather loved ones around a table and savor the simple pleasure of a perfectly crafted cookie.
I’ve made these cookies countless times, each batch bringing its own unique personality. Sometimes, I make larger cookies for special occasions; other times, I create smaller bites for casual gatherings. They've become my go-to dessert for everything from impromptu get-togethers with friends to holiday gatherings with family. The look on everyone's face when they take that first bite, a blend of surprise and delight, is truly priceless.
This year, as you navigate the hustle and bustle of the holidays, remember the joy that can be found in the simple act of baking. Take a moment to indulge in the process, to create something beautiful, and to share it with those you love. Make Pierre Hermé and Dorie Greenspan's World Peace Cookies, and let their deliciousness spread a little peace and joy this holiday season, one cookie at a time.
So, this holiday season, bake a batch of World Peace Cookies and let their delightful simplicity and irresistible taste bring a little bit of joy and togetherness to your life.
