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World Peace Cookies

This chocolate sensation was created by a French pastry chef and renamed by Dorie Greenspan after an interaction with her neighbor. One bite of this decadent double chocolate shortbread cookie will melt your worries away.
5 from 1 vote
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Course: Dessert
Cuisine: American, French
Keyword: Chocolate, Chocolate Chip, French, Shortbread

Ingredients

  • 1-1/4 c all-purpose flour-fluffed, spooned and leveled
  • 1/3 c unsweetened cocoa (28 g)
  • 1/2 t baking soda
  • 11 T unsalted butter-room temperature, cut into chunks (155g)- 1 STICK plus 3 T
  • 2/3 c light brown sugar (134 g)
  • 1/4 c sugar (50 g)
  • 1/2 t fine sea salt
  • 1 t vanilla
  • 5 oz bittersweet chocolate, chopped I use Ghirardelli 60% bittersweet chocolate chips. This was 1/2 the bag.

Instructions

  • Sift together the flour, cocoa and baking soda in a separate bowl;set aside.
  • Beat together the butter and both sugars on MED speed for about 3 minutes.
  • Then beat in the salt and vanilla.
  • Add flour mixture on LOW speed until big, moist, curd-like dough forms.
  • Toss in the chopped bitterweet chocolate, and knead within the bowl until it comes together.
  • Divide the dough in half (weigh if possible), and shape into logs that are 1-1/2 inches in diameter. Compress any weak spots and re-roll.
  • Wrap each log in plastic.
  • Freeze for 2 hours OR refrigerate for at least 3 hours before slicing.
  • Preheat oven to 325 ℉.
  • Slice into 1/2" rounds. Keep unused dough in fridge.
  • Place slices about 2" apart on rimmed baking sheet lined with parchment paper.
  • Bake for 12 minutes on CENTER RACK.
  • Remove from oven and allow cookies to cool ON THE PAN for a few minutes, otherwise the will fall apart. THEN, transfer cookies to cooling rack.