World Peace Cookies

August 13, 2015

If everyone made just one batch of these World Peace Cookies, and gave them away, the earth’s axis would shift and peace and love would be the new social order. Ken Kesey and the Merry Pranksters stand aside! Get off your Magic Bus and empty your Kool-Aid drums. World Peace cookies are the modern antidote for world strife. They’ll soften the meanest heart. They’ll tear down your neighbour’s fences and unchain gangs. Bake World Peace Cookies today and make new friends. Tell me how you liked them in the comment section below.

I came across this recipe on JoePastry.com, who got it from Dorie Greenspan’s book Paris Sweets. For Dorie’s historical account of World Peace Cookies, click here.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 24-30 cookies

Volume Grams Ounces

1 1/4 cups 177 grams 6.25 ounces all-purpose flour
1/3 cup 28.5 grams 1 ounces unsweetened cocoa powder
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon baking soda
11 tablespoons 155 grams 5.5 ounces unsalted butter, softened
2/3 cup 141 grams 5 ounces light brown sugar
1/4 cup 49 grams 1.75 ounces sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon 1/2 teaspoon fleur de sel or 1/4 teaspoon 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon 1 teaspoon 1 teaspoon vanilla extract
3/4 cup 142 grams 5 ounces high quality bittersweet dark chocolatecut into pieces or bittersweet chocolate chips

Instructions

SPECIAL COOKIE EQUIPMENT

stand mixer or a hand mixer , two baking trays , serrated knife.

MISE EN PLACE FOR THE COOKIE DOUGH

Measure and sift together the flour, cocoa and baking soda into a medium bowl and set aside. Read The Finer Cookie’s post on how to weigh and measure.
In the bowl of your mixer, measure the softened butter and sugars.
Set out the salt and vanilla.
Cut two pieces of plastic wrap and leave on an available surface.
Line a baking sheet with parchment paper or a baking liner. Set aside.

ASSEMBLE THE DOUGH

In the bowl of a stand mixer with the paddle attached, beat the butter and sugars briefly until creamy, then add the salt and vanilla.
Continue beating until fluffy and light in color, about 2 minutes. Read more here on how to cream butter and sugar.
With the machine off, add the dry ingredients to the butter and sugar. Mix on low so you don’t cause a flour cloud.

As the flour begins to disappear, turn up the speed slightly and mix just until combined.

Cookie dough without the chocolate pieces.

The consistency of the dough before the chocolate pieces.

Add the chocolate pieces and mix on low only until they’re incorporated.

The cookie dough with the bittersweet chocolate.

Turn out the dough and divide in two.
Roll each piece into a log about 1 1/2″ in diameter and refrigerate at least 3 hours (up to 3 days), or freeze if you wish (up to 2 months).