Peace, such a common word but so important, especially in these turbulent times. Now just imagine that you could help in bringing peace to the world. Yes you can, one cookie at a time.
Dorie Greenspan who’s wonderful recipe this is, says-
“The original recipe for these cookies was given to me by my friend, Pierre Hermé, the wonderful Parisian pastry chef. In the cookies’ first incarnation, they were called Sablés Chocolats, or chocolate shortbread. In their second, the one in which chopped chocolate was added to the sweet/salty dough, they were dubbed Sables Korova and were served at the Paris restaurant of the same name. Finally, a neighbor of mine gave them the name they truly deserve: World Peace Cookies. He was convinced that if everyone in the world could have these cookies, there would be planetary peace. I hope he’s right. What I know for sure is that everyone who has these cookies smiles and smiles are pretty powerful”.
So bring a smile to somebody’s face this Christmas by making these absolutely delicious cookies, smiles and happiness as opposed to hate are a sign of peace in the world. Make these wonderful cookies today.
And the good news is, they don’t have eggs in them so if you don’t eat eggs like some Gujaratis where I live, this recipe is reason to cheer!
Here is the recipe
Makes 30 cookies
1/4 cups (170 gms) all purpose flour
1/3 cup (30 gms) cocoa powder
1/2 teaspoon baking soda
1/2 cup plus 3 tablespoons (155 gms) unsalted butter, at room temperature
2/3 cup (135 gms) packed light brown sugar
1/4 cup (50 gms) sugar
1/2 teaspoon fleur del sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (140 gms) bittersweet chocolate chopped into smaller than 1/3 inch pieces
1 Sift and mix the all purpose flour, cocoa powder and baking soda.
2 Beat the butter and sugars till soft and creamy.
3 Add the salt and vanilla extract to the butter sugar mixture and beat until incorporated.
4 Gently fold in the flours until just mixed. Don’t overmix.
5 Add the chocolate pieces and mix until just incorporated.
6 Put the dough on a work surface and divide into half. Roll each half into a log measuring 1 1/2 inches (4 cms ) in diameter. Wrap the logs in plastic tightly and twist the ends and keep in the refrigerator for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months).
7 Heat the oven to 165 degrees C (325 degrees F) with a rack in the center. Line 2 large baking sheets with parchment or silicone baking mats.
8 Using a sharp knife to slice the logs into 1/2 inch (1.3 cm) rounds. If the rounds crack while cutting them, don’t worry, just press the bits back together. Arrange the rounds on the baking sheets, about 5 cms apart. Keep the remaining dough chilled until you are ready to bake the next batch.
9 Bake the cookies one batch at a time for 12 minutes. When done, they won’t look done or even feel firm to the touch. Let the cookies cool. Serve warm or let cool completely. Store in an airtight container.