Description
Pierre Hermé and Dorie Greenspan’s World Peace Cookies are rich, tender chocolate cookies infused with bittersweet chocolate chips. These cookies combine cocoa and a touch of fleur de sel for a perfectly balanced sweet and salty flavor. Chilled dough logs are sliced and baked to create delicate cookies with a soft, melt-in-your-mouth texture, ideal for sharing or gifting.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cup (175 grams) all-purpose flour
- 1/3 cup (30 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 stick plus 3 tablespoons (150 grams) unsalted butter, room temperature
- 2/3 cup (120 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Chocolate
- 5 ounce (150 grams) bittersweet chocolate, chopped into chips (no pieces larger than 1/3 inch), or a generous 3/4 cup store-bought mini chocolate chips
Instructions
- Measure the dry ingredients: Lightly stir the flour and cocoa powder in their containers, then spoon and level the ingredients into measuring cups to avoid compacting and ensure an accurate measurement.
- Sift dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking soda into a bowl to combine and aerate.
- Cream butter and sugars: Using a stand mixer with paddle attachment or a hand mixer, beat the room temperature unsalted butter on medium speed until soft and creamy. Add brown sugar, granulated sugar, fleur de sel, and vanilla extract, then beat for an additional 2 minutes until well combined.
- Add dry ingredients to butter mixture: Turn the mixer off and pour in the sifted dry ingredients. Cover the mixer with a kitchen towel to prevent flour dust, then pulse on low speed about 5 times briefly. Check the dough and pulse more if needed. Mix at low speed for about 30 seconds just until the flour is incorporated. Don’t overmix to maintain a tender texture. Fold in the chopped bittersweet chocolate chips gently just to combine.
- Shape and chill dough: Turn the dough out onto a clean work surface, gather it together, and divide in half. Shape each half into a log approximately 1 1/2 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate for at least 3 hours, or up to 3 days. Dough can also be frozen for up to 2 months; thaw slightly before slicing.
- Prepare for baking: Preheat oven to 325 °F (165 °C). Line two baking sheets with parchment paper or silicone baking mats and position a rack in the center of the oven.
- Slice and arrange cookies: Using a sharp thin knife, slice chilled dough logs into 1/2 inch thick rounds. If slices crack, press the pieces back onto each cookie. Arrange cookies on prepared baking sheets, leaving about 1 inch between each.
- Bake and cool: Bake cookies one sheet at a time for 12 minutes. The cookies will appear soft and underbaked, which is desired for texture. Remove from oven and transfer the sheet to a cooling rack. Let cookies cool until just warm, then serve or cool to room temperature before storing.
Notes
- When measuring flour and cocoa powder by volume, spoon lightly and level to avoid excess flour which affects dough texture.
- Dough can be refrigerated for up to 3 days or frozen for up to 2 months. If baking from frozen, add 1 minute to the baking time.
- Do not overmix the dough after adding the flour to preserve tenderness.
- Use a sharp, thin knife to slice dough logs cleanly.
- Cookies are best enjoyed slightly warm or at room temperature for optimal softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
