Description

Pierre Hermé & Dorie Greenspan’s World Peace Cookies are rich, tender chocolate cookies featuring a perfect balance of cocoa, bittersweet chocolate chips, and a hint of fleur de sel. These cookies have a melt-in-your-mouth texture achieved by a soft, buttery dough chilled into logs and sliced before baking. Ideal for chocolate lovers looking for an elegant homemade treat with a sophisticated flavor profile.

Ingredients

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

Add-ins

5 ounces (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

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Instructions

Measure Flour and Cocoa Accurately: Lightly stir the flour and cocoa powder in their containers, spoon into measuring cups until heaped, then level off with a straight-edged knife for an accurate measurement to ensure the dough isn’t too dry or crumbly.
Sift Dry Ingredients: Sift together the flour, cocoa powder, and baking soda. This removes lumps and blends the leavening evenly.
Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the room temperature butter on medium speed until soft and creamy. Add the light brown sugar, granulated sugar, fleur de sel, and vanilla extract. Beat for 2 more minutes until thoroughly combined and fluffy.
Add Dry Ingredients: Turn off the mixer and pour in the sifted dry ingredients. Cover the mixer with a kitchen towel to avoid flour spreading in your kitchen. Pulse the mixer on low speed about 5 times for 1-2 seconds each. Check if flour remains visible; pulse a few more times if necessary. Then, at low speed, mix for about 30 seconds until the flour is incorporated. Avoid overmixing to keep the dough tender. Fold in the chopped bittersweet chocolate chips just until mixed.
Shape and Chill Dough: Turn the dough onto a work surface and gather it together. Divide in half. Shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours to firm up. Dough can be refrigerated for up to 3 days or frozen for up to 2 months. If frozen, slice without defrosting and add one minute to baking time.
Preheat Oven and Prepare Baking Sheets: Center an oven rack and preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
Slice Cookies: Using a sharp, thin knife, slice the chilled dough logs into 1/2 inch thick rounds. The rounds may crack while slicing; gently press any broken bits back onto each cookie. Arrange cookies on prepared baking sheets about 1 inch apart.
Bake Cookies: Bake one sheet at a time for 12 minutes. The cookies won’t look fully done or firm but should be soft and tender when removed. Transfer the baking sheet to a cooling rack and let cookies cool until just warm. Serve warm or allow to reach room temperature.

Notes

Accurate measurement of flour and cocoa powder is important to avoid dry or crumbly dough.
Do not overmix after adding the dry ingredients to maintain tender texture.
The dough logs can be frozen for long-term storage; slice and bake from frozen.
Cookies appear underbaked when removed but develop perfect texture as they cool.
Use a sharp thin knife for clean slices without excessive crumbling.

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 8 g
Sodium: 50 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1.5 g
Protein: 1.5 g
Cholesterol: 20 mg