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World Peace Cookies

Candy Sep 11, 2007 01:03 PM

In my frenzy of stress baking I made up the dough for these cookies from Dorie Greenspan's Baking From my Home to Yours. I baked them off today. Oh my! If you have the book don't wait for an occasion to make them. These are seriously good cookies. I used Sharffenberger unsweetened cocoa and their 70% dark chocolate.

The same recipe is here but with a different name.


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  1. JasmineG RE: Candy Sep 12, 2007 05:18 PM

    I have a feeling that I'm going to stress bake some of these this weekend, Candy! (Along with some stress canning of peaches and tomatoes) Thanks for posting the recipe, they look fantastic. One question: are they thin and crunchy cookies, or are they more the moist kind?

    7 Replies
    1. re: JasmineG
      beetlebug RE: JasmineG Sep 12, 2007 05:58 PM

      They are crunchy but not that thin. Here is a pic and report from December.


      Another poster added espresso powder to enhance the chocolate flavor.


      1. re: beetlebug
        Candy RE: beetlebug Sep 13, 2007 01:21 PM

        The ones I made were a little chewier than crisp. Maybe I cut them a little thicker. I got 30 cookies out of the batch. I find the salt is a chocolate enhancer.

        1. re: Candy
          JasmineG RE: Candy Sep 13, 2007 03:07 PM

          Excellent. A friend of mine moved recently, and I got all of her (good quality) chocolate, so I think I'm going to make some of these this weekend.

          1. re: JasmineG
            foiegras RE: JasmineG Dec 10, 2007 01:40 PM

            Remind me never to move someplace where I can't take chocolate ;)

            1. re: foiegras
              JasmineG RE: foiegras Dec 17, 2007 11:06 AM

              Well, she moved to Paris, so I think she's doing fine on chocolate!

      2. re: JasmineG
        sc2ct RE: JasmineG Dec 10, 2007 03:16 PM

        I also made these last week and they were every bit as good as described - even though my dough logs were seriously crumbly when they came out of the fridge to bake. I ended up smushing little disks together with my fingers rather that getting mostly intact rounds from slicing the logs. Normal, or did I mess something up? It impacted the taste not a bit, just the aesthetic of the final product...

        1. re: sc2ct
          Chocolatechipkt RE: sc2ct Dec 11, 2007 09:17 AM

          That's what happened to me, too. I found them seriously crumbly--but they tasted so good (even raw, lol) I didn't mind.

      3. pikawicca RE: Candy Sep 13, 2007 03:28 PM

        Candy brought some of these over the other day, and they were a great comfort after foot surgery. If you're a chocolate freak, you'll love these. Be sure to use a great chocolate, though. Candy used Scharffen Berger, and the cookies were absolutely over the top. They have a rather unusual, but exquisite texture.

        1. JasmineG RE: Candy Sep 27, 2007 07:17 PM

          I made these tonight (stressful day!) and wow, they're amazing! I gave some to my mom, who always needs to have nuts in her cookies, and I just pressed some chopped walnuts into the tops of some of them. Just delicious, crunchy on the outside and soft on the inside and full of chocolatey goodness. These would be great in a gift box or to mail to someone, because they stack and wrap well. I think I'm going to be baking some of these for Christmas baking this year...but probably quite a few times before.

          1. d
            DKS1 RE: Candy Oct 1, 2007 08:47 AM


            Made these this weekend after seeing the recipe posted here a couple of weeks ago. They're absolutely spectacular. Definitely worth the price of the bottle of fleur de sel, too! And I "just" used Ghiradelli dark and they are still out of this world. I will make these again and again and again...

            My husband raved, too, which he doesn't do about much of anything, for whatever that's worth!

            I just made 1/2 the recipe "just in case," and am cursing myself for doing now! Can't wait to make more...

            3 Replies
            1. re: DKS1
              Candy RE: DKS1 Oct 1, 2007 12:04 PM

              One of the nice things is that you can make the full batch and just slice and bake as many as you want to at a time.

              1. re: Candy
                JasmineG RE: Candy Oct 1, 2007 12:23 PM

                That is not a nice thing, Candy! That means that you'll keep slicing and baking them and eating just a few at a time, until you finally bake them all and give them away, just to get them out of your house.

                Not, you know. That I did this this weekend, or anything.

                1. re: JasmineG
                  alkapal RE: JasmineG Dec 16, 2007 04:47 AM

                  LOL, JasmineG! You are funny....

            2. tachis RE: Candy Oct 3, 2007 07:07 PM

              Thanks for posting this! I printed the recipe awhile back and today finally had a chance to try it. I was a bit skeptical as this was the first cookie I've made that didn't have eggs. But... WOWEE! And that's with just using what I had on hand in terms of cocoa, which was just some Ghiradelli and some ordinary chocolate chips. I plan to make these again soon, but with a better quality cocoa and bittersweet chocolate. One thing I noted was that the bittersweet chocolate needs to be chopped pretty well. Since I used regular chocolate chips, I didn't think to chop it further and had near disasterous results when trying to cut the logs. Live and learn. But even with the first-time mistakes, it seems like a pretty forgiving cookie, and my colleagues at work will not complain when I bring in some of the results! Anyway, what an awesome cookie!

              1. Chocolatechipkt RE: Candy Oct 4, 2007 09:12 AM

                I agree, these are pretty fabulous cookies. :)

                1. Honey Bee RE: Candy Dec 10, 2007 01:12 PM

                  Made a batch of these last night to give away as gifts. For me, the recipe yielded 33 small-medium cookies. They were a huge hit.
                  Because I like a really chewy cookie, I added an egg to the mix but found I had to increase the bake time by a couple of minutes.
                  I will absolutely make these again.

                  1. Candy RE: Candy Dec 11, 2007 10:11 AM

                    I have the last of 8 trays in the oven right now. I've been nibbling the crumbs or misshapen ones. They will all be out of the house by tomorrow AM. I usually make a large number of cookies for my husband's staff meeting in Dec. This year they get quality over quantity.

                    1. f
                      foiegras RE: Candy Dec 11, 2007 01:48 PM

                      I'm so looking forward to making this cookie for Christmas!!

                      The only dilemma I have is that, whichever way I slice it (no pun intended), I seem to be headed for two different refrigerator cookie recipes this Christmas. I normally make only one, in my heart-shaped molds. They're a pain, but at least I don't have to form a perfectly round log. Does anyone have any "foolproof" methods for forming refrigerator cookie rolls freehand? Any interesting shapes (not round)?

                      1. coll RE: Candy Dec 16, 2007 03:27 AM

                        Since I've been reading about these cookies since the fall, I added them to my Christmas baking list. THANKS EVERYONE FOR THE HEADS UP! The easiest and best cookies I ever made. AND! I was low on cocoa so when I was at Trader Joes I grabbed a can that said Organic Free Trade Cocoa and realized when I was in the middle of making the dough that it was hot chocolate mix. Used it anyway and we can't believe how good these are. My husband even asked what the ingredients were and he never does that. To save time I used Nestle mini chocolate chips but next time I'll have my eye out for something more upscale. Although I can't imagine these cookies tasting any better than they do now. I might even make them when it's not Christmas!

                        1. chocchipcookie RE: Candy Dec 16, 2007 04:02 AM

                          I so loooove her book!!! I just got it last week. Read it from cover to cover. If you are looking for a gift for a baker friend who doesn't already own this book-here you go! So far I have made the Blondies and her Chuncky Peanut butter oatmeal chipsters. Talk about 3 cookies in one. Both were outstanding. But I digress, today I plan on making her World Peace Cookies. I don't think my rounds will be round after reading the trouble some people have had but I will report back-can't wait!!
                          Edit to add: Okay I know, I am a little slow-this book has been out for a while but hey, I just discovered CHOW this summer. I'm learning so much in just a few short months!

                          6 Replies
                          1. re: chocchipcookie
                            Cookiefiend RE: chocchipcookie Dec 17, 2007 09:43 AM

                            I just printed this recipe last week so I could make them for a Christmas cookie.

                            I've been reading about the cutting issues and I wonder if you could roll them into little balls like Mexican Wedding Cakes... they would be thicker but would still be little rounds. The batter sounds like it's very similar to the Mexican Wedding Cakes.

                            What do you guys think? Candy, any comments?

                            1. re: Cookiefiend
                              chowser RE: Cookiefiend Dec 17, 2007 10:28 AM

                              I don't think the dough would stick to itself to make balls. With frozen dough and a sharp knife, I've only had problems cutting the edge pieces. But, even if it does crumble, I just put the pieces on top of the unbroken part and they turn out fine.

                              1. re: chowser
                                Cookiefiend RE: chowser Dec 17, 2007 11:11 AM

                                thanks chowser!


                                1. re: chowser
                                  porceluna RE: chowser Dec 17, 2007 12:40 PM

                                  My tips for cutting my fave cookies :) :
                                  -Freeze the dough overnight, and be sure to turn the log with each slice to keep them round; take the log out for a few minutes before slicing.
                                  -Chop the chocolate finely (try a serrated bread knife--a long-ago Martha tip that never fails me!).
                                  -And as mentioned above, if they do break, just put the parts together and they'll bake nicely into a single cookie. :)

                                  1. re: chowser
                                    Cookiefiend RE: chowser Dec 20, 2007 01:25 PM

                                    hi chowser ~

                                    I made these last night....

                                    but I did not chill them. I rolled them into little balls, flattened them with the bottom of a glass dipped in sugar - and they're great. They look wonderful and taste great, the salt really adds to the chocolate.

                                    I did follow porceluna's tip about chopping the chocolate with a serrated knife - made a terrific mess :-) which is fairly standard practice for me - but it did chop the chocolate much finer than I would have if I had used a regular knife.

                                    I didn't find the dough too crumbly to stick together either.
                                    I may have mixed the dough too throughly, but at any rate the cookies are really tasty!

                                    1. re: Cookiefiend
                                      chowser RE: Cookiefiend Dec 20, 2007 04:51 PM

                                      Glad it worked for you!

                              2. t
                                The Turtle Bay Dove RE: Candy Dec 16, 2007 04:59 PM

                                Add my rave to the chorus of raves for this cookie. The only naysayer at my cookie exchange was someone who doesn't really like chocolate and so thought it was too chocolaty! And even she liked it.

                                Yes, the dough did fall apart a bit when slicing, but not hard to mush it back together. They're not pretty, but they sure are tasty. Now if only I could find a better way to chunk chocolate (without buying a tool just for chocolate-chunking that is!). Half my chocolate was in shreds which I just dumped in - still turned out fabulous.

                                1. b
                                  BostonCookieMonster RE: Candy Dec 17, 2007 10:06 AM

                                  I feel like I must be crazy. I am a chocolate fiend and a salty-sweet fiend and I finally made these over the weekend. I thought they were a big PITA with not much payoff. Did I do something wrong or do I just not get excited about this kind of (non-chewy) cookie? Their texture just left me completely cold.

                                  5 Replies
                                  1. re: BostonCookieMonster
                                    chowser RE: BostonCookieMonster Dec 17, 2007 10:31 AM

                                    Mine turn out chewy but not like chocolate chip cookies chewy. I don't think there is one cookie that will appeal to everyone so you might just not care for them. I prefer the espresso sea salt ones that was on another thread--where you replace the cocoa with flour, switch the amount of brown sugar and white sugar and add 1 tbsp of finely ground espresso powder, leave out the chopped chocolate. They were more popular than the regular world peace cookies when I brought them to a party side by side.

                                    1. re: chowser
                                      Cookiefiend RE: chowser Dec 17, 2007 11:13 AM

                                      Espresso sea salt sounds fabulous too!

                                      Or adding espresso powder to the chocolate as well.... hummmm

                                    2. re: BostonCookieMonster
                                      Honey Bee RE: BostonCookieMonster Dec 17, 2007 12:20 PM

                                      Add an egg to the mix if you wnat them chewy. I did and they were great.

                                      1. re: BostonCookieMonster
                                        Lucycat9 RE: BostonCookieMonster Dec 22, 2007 09:01 AM

                                        I also thought I would love these, and planned to include them in gifts to my family. However, after just tasting one, I am not impressed. The flavor is good, but the texture strikes me as very weird. Are they supposed to have a sandy texture? Did I do something wrong? Are they overcooked?

                                        1. re: Lucycat9
                                          foiegras RE: Lucycat9 Dec 26, 2007 09:51 AM

                                          Yes ... that's why they're called sables ...

                                      2. f
                                        foiegras RE: Candy Dec 18, 2007 02:11 PM

                                        I made these as part of my Christmas baking, and they lived up to their billing as one of the best cookies ever--definitely in my top 10.

                                        However, they really weren't suitable for *Christmas* baking because (as I was warned in a post to one of the sites where this recipe is posted) they are fabulous the day they're baked, but the next day devolve into merely an OK chocolate cookie.

                                        My specialty grocery didn't have any Dutch-process cocoa, and I was hesitant to use my black Dutched cocoa the first time out as I wanted to get a feel for the recipe as written. I used "just Ghirardelli" cocoa and Scharfenberger 70% bittersweet. A different poster to the recipe site suggested more fleur de sel, and I think I will do that next time--a heaping instead of leveled measuring spoon I think.

                                        But overall I was thrilled, these are fabulous--but must be eaten fresh.

                                        3 Replies
                                        1. re: foiegras
                                          Aloo0628 RE: foiegras Dec 19, 2007 03:13 PM

                                          foiegras: thanks so much for that tip! I was planning to send these out as holiday cookies, but now I definitely will do something different.

                                          If you add an egg or two to create the moist version, do they stay good for longer?

                                          1. re: Aloo0628
                                            Honey Bee RE: Aloo0628 Dec 20, 2007 10:56 AM

                                            Mine (with the egg for increased chewiness) were all gone in two days. I can tell you that they tasted as good the second day as the first.

                                            1. re: Aloo0628
                                              coll RE: Aloo0628 Dec 22, 2007 11:45 AM

                                              I thought so too, but my mother just called and said these were her favorite cookies out of all I made. It's close to a week old! I was going to take them off my Christmas list for this reason, but now I may reconsider....

                                          2. chef chicklet RE: Candy Dec 19, 2007 07:50 PM

                                            ok I'll try this again.

                                            I tried the World Peace cookies, they did not come out looking anything like the cookies that are shown here http://leitesculinaria.com/recipes/co...
                                            I did a trial run today with the possibility to include these with gift boxes. I accidentally added an extra 1/3 cup of brown sugar. Would that of cause the cookies to have a "splat" look to them? I will also cut the chocolate pieces up smaller. However the cookies are pretty crispy and didn't bake up very pretty. Did the extra brown sugar cause this? If not, I think I'll look for a chewier and thicker cookie.
                                            The process came along just fine until the actual baking. Then they didn't look too good...

                                            Take a look, they just didn't bake up nicely at all....I wondering if the extra sugar caused this?

                                            31 Replies
                                            1. re: chef chicklet
                                              Aloo0628 RE: chef chicklet Dec 19, 2007 08:18 PM

                                              I checked out your pictures, and I totally see what you mean by 'splat' - wow! The thing is, extra brown sugar should have had the opposite effect. Brown sugar generally lends a chewier, softer, and thicker quality to a cookie. Perhaps it had something to do with your baking sheets or oven temperature?

                                              Also, I haven't tried this recipe yet, but I plan to soon b/c I'm really curious as to how it managed to get such rave reviews. The recipe seems so simple and straightforward, and I know everyone loves the 'saltiness' of the dough, but the amount of salt called for doesn't seem like that much more than what I usually put in. I can only assume that there's some magic to this recipe that makes the whole more valuable than the sum of its parts...but if anyone has any ideas as to what it is about this recipe that makes it so fabulous, I'd love to hear it.

                                              Meanwhile, those sea salt/espresso cookies sound super intriguing, and I can't wait to give that recipe a try! Thanks to Chowser for coming up with it (I found the old thread where you posted your recipe) - it sounds lovely! Although your changes sound like they would yield an even crunchier cookie than the original recipe - am I right about that?

                                              1. re: Aloo0628
                                                JasmineG RE: Aloo0628 Dec 19, 2007 09:10 PM

                                                It's the fleur de sel -- it makes for a very different sensation than regular salt, so even though the amount is the same, it's not the same.

                                                1. re: Aloo0628
                                                  chowser RE: Aloo0628 Dec 20, 2007 03:11 AM

                                                  The espresso ones were really good. Not crispier, though--almost similar texture. But, I tend to pull my cookies slightly early so they're soft.

                                                2. re: chef chicklet
                                                  jsaimd RE: chef chicklet Dec 19, 2007 08:58 PM

                                                  I had the same result, but chalked it up to trying to convert it to gluten free. They were pretty tasty, so i just keep the log in the freezer and make them just to me.

                                                  I was making them in a hurry though and may not have measured well...

                                                  1. re: chef chicklet
                                                    JasmineG RE: chef chicklet Dec 19, 2007 09:09 PM

                                                    Huh, those look nothing like the cookies that I made. Maybe your log was a lot bigger? Also, yes, the chocolate pieces in your cookies are a lot bigger, but that's still strange. I've made these a few times, and they looked pretty different.

                                                    1. re: JasmineG
                                                      chef chicklet RE: JasmineG Dec 20, 2007 05:25 AM


                                                      I got 31 cookies. After reading a bit about flat cookies, it could of been that I added too much baking soda. It was late so if I messed the brown sugar, I could of messed up the baking soda as well. I will try them again, I obviously did something wrong.

                                                    2. re: chef chicklet
                                                      coll RE: chef chicklet Dec 20, 2007 01:05 AM

                                                      Mine didn't come out like either of these pictures, they didn't melt at all. They are still the shape of the log, yet tasted so meltingly good. Wonder now if I did something wrong???

                                                      1. re: coll
                                                        chef chicklet RE: coll Dec 20, 2007 01:26 AM

                                                        If anyone bakes these up again can you please take a photo, just want to see what they are suppose to look like. The picture on LC well I am wondering why they look so thick? Also, would high fat in the chocolate and because I didn't cut the pieces into small bits cause the cookie to spread like that? I couldn't really get the log to roll out smaller without it too falling apart. They taste good, the salt is nice, but dang it. I really want to make these~

                                                        I have seen chocolate chip cookies ( made by other people ) that do this..curious.
                                                        Maybe an egg..

                                                        1. re: chef chicklet
                                                          coll RE: chef chicklet Dec 20, 2007 01:49 AM

                                                          As I said above, I accidently used cocoa mix instead of cocoa powder and they still tasted great.

                                                          1. re: coll
                                                            coll RE: coll Dec 20, 2007 01:53 AM

                                                            I was just looking at the original recipe and can't believe these cookies have a connection to Clockwork Orange, one of my favorite movies!

                                                            1. re: coll
                                                              alkapal RE: coll Dec 20, 2007 02:30 AM

                                                              coll, me too! what is the connection?

                                                              1. re: alkapal
                                                                coll RE: alkapal Dec 20, 2007 03:22 AM

                                                                It says they were originally named Karova cookies, after the milk bar. Therefore, I may be changing the name of my cookies to Clockwork Orange cookies (I've renamed most of my cookies after they pass the test and go into rotation).

                                                                1. re: coll
                                                                  alkapal RE: coll Dec 20, 2007 04:26 AM

                                                                  ironic, then, they are called "world peace" cookies, too, since clockwork orange was very dark. on the word chart here,
                                                                  "korova" is russian for "cow", thus the "korova milk bar"

                                                                  if you name them clockwork orange cookies, most people will expect some orange in them! which is always a great flavor combo. maybe add some orange zest. hey, we're a team, coll!

                                                                  1. re: alkapal
                                                                    coll RE: alkapal Dec 20, 2007 05:30 AM

                                                                    OK if they're plain chocolate they'll be World Peace cookies and if orange flavored (wonder how Gran Marnier would work?) then they're Clockwork Orange cookies! I'll make a note for next time: probably before next Christmas.

                                                                    And great to know what Karova means, I didn't even think to look it up, thanks!

                                                                    1. re: coll
                                                                      alkapal RE: coll Dec 20, 2007 07:38 AM

                                                                      grand marnier sounds like a winner to me!

                                                            2. re: coll
                                                              chef chicklet RE: coll Dec 20, 2007 02:13 AM

                                                              I used two chocolates, Ghiradelli powdered and then Ghiradelli dark choc chips. I think the big hunks of chocolate did them in, too much fat.
                                                              I think the logs were fine, I got 31 cookies.
                                                              Or would oven temperature be to low? used 325 gas, but maybe its off?

                                                              1. re: coll
                                                                chef chicklet RE: coll Dec 20, 2007 05:21 AM

                                                                These look great! Geez!

                                                              2. re: chef chicklet
                                                                Chocolatechipkt RE: chef chicklet Dec 20, 2007 06:56 AM

                                                                I made some last night, and they look pretty much like they're supposed to. I did add an egg, because it was late and I didn't want to have to fuss with super crumbly cookies, but they still look the same (though more square than round, lol). I'm going to take pictures tonight.

                                                            3. re: chef chicklet
                                                              chowser RE: chef chicklet Dec 20, 2007 03:13 AM

                                                              That extra brown sugar could cause that. You added 50% more brown sugar than called for and it will melt and flatten.

                                                              1. re: chef chicklet
                                                                foiegras RE: chef chicklet Dec 20, 2007 07:02 AM

                                                                Yeah, something's wrong--I wonder if the dough wasn't sufficiently chilled? I froze mine in metal molds. Mine look different from the picture too, they're not shiny. They do spread alot--but not that much :)

                                                                1. re: foiegras
                                                                  chef chicklet RE: foiegras Dec 20, 2007 07:54 AM

                                                                  three hours? The dough was hard, I had to use a knife to cut the rounds...I think they were too fat though.

                                                                  1. re: chef chicklet
                                                                    foiegras RE: chef chicklet Dec 20, 2007 08:44 AM

                                                                    Yeah, shouldn't be the temperature then.

                                                                    Well, the nice thing about this recipe is that it's really worth trying again. So often something isn't right & I think I know how I might fix it, but the recipe just isn't worth making again ...

                                                                    But never fear, you should be able to get a pretty cookie from this. They are the spreading-est cookie I've ever made, but they did manage to still hold the heart shape from my mold.

                                                                    Btw, I did see Dorie's point about being able to eat the whole batch by yourself. I only had two, but I felt like going on ... I felt like it was the salt drawing me back ...

                                                                    1. re: foiegras
                                                                      dreamsicle RE: foiegras Dec 20, 2007 10:39 AM

                                                                      Does using dark brown sugar instead of light brown sugar make a big difference as well? I've made them with light brown sugar on my first attempt and the cookies turned out great and were thin and quite crispy (first photo). I used dark brown sugar the next time and the cookies were softer and crumblier (second photo). Baking times and temperatures were pretty much the same though. Personally I prefer the ones I made the first time.

                                                                      I've also baked these cookies on a Silpat and there was way more spread in them, and they ended up having frilly edges that I had to trim them with a cookie cutter. The ones baked on a regular baking sheet weren't like that.

                                                                      1. re: dreamsicle
                                                                        foiegras RE: dreamsicle Dec 21, 2007 07:15 AM

                                                                        I have never seen light vs dark brown sugar make a difference in the way anything bakes, but I used light brown as that's what I can get organic.

                                                                        I think it helped the texture of the dough (and finished product) to pack it into a mold. As I mentioned, they still spread quite a lot but kept their shape.

                                                                        It would be interesting to have the original version of this recipe and bake it by weight--that would probably help.

                                                                        1. re: dreamsicle
                                                                          chef chicklet RE: dreamsicle Dec 21, 2007 07:46 AM

                                                                          dreamsicle! I think you nailed it! I made these on a silpat, and the site pictures shows them on parchment. I bet that's it! As well, mine were lacey like on the edges too. I'll make these until I get them right. There is nothing wrong with the way they should taste when done right, I'm positive of that.,.

                                                                          1. re: chef chicklet
                                                                            chowser RE: chef chicklet Dec 21, 2007 08:52 AM

                                                                            I bake mine on silpat and they look like the ones in the picture, not flat and lacey.

                                                                            1. re: chowser
                                                                              JoanN RE: chowser Feb 4, 2008 07:53 AM

                                                                              I just made these for the first time and mine, too, went splat. I assumed it was because I baked them on a Silpat, but evidently not. They were so thin and delicate, I couldn't even get them off the Silpat without having them break up. I know I made the logs too fat because I only got 8 cookies out of one log and each baked cookie is 3-1/2 to 4 inches in diameter (or it would be, if it were whole). I figure to yield 36 cookies each log should be 9 inches long, and I'll use that measurement next time instead of the 1-1/2 inches in diameter. So, chef chicklet, did you ever do them again? With better results? I have another log in the freezer, but it's from the same batch of dough so I don't have high hopes.

                                                                              1. re: JoanN
                                                                                jsaimd RE: JoanN Feb 4, 2008 12:36 PM

                                                                                I also wonder if my use of Plugra might have made them spread to much - I tried my leftover dough on Parchment and Silpat and neither work. I was able to get some tasty ones by underbakign from her time estimate, and that helped. i served it with chestnut soup and chile chocolate ice cream, so the fact it was a bit soft was fine. They did taste good.

                                                                        2. re: foiegras
                                                                          JasmineG RE: foiegras Dec 20, 2007 04:47 PM

                                                                          Interesting -- I have to say that mine barely spread at all.

                                                                          1. re: JasmineG
                                                                            Densible RE: JasmineG Dec 21, 2007 09:30 PM

                                                                            I baked mine on parchment and they look like dreamsicle's l b. sugar version. I made a double batch of these due to the rave reviews, expecting to include them in my gift giving. I must say, I have been very hesitant to do so as the taste of the cookie is rather strange (like their appearance)-sort of minerally, definitely salty as expected and has strong chocolate taste. However, I do not think they (at least my version) lives up to the hype. hrumphhh

                                                                            1. re: Densible
                                                                              chef chicklet RE: Densible Dec 22, 2007 06:34 AM

                                                                              Ack! so much for thinking I solved the problem. I would just love get these right before I decide anything; the ones I made were pretty chocolaty, But didn't cut the chocolate fine as others say too. These are truly dark chocolate which I love. I think if I made a smaller cookie too, I made them too big in diameter. I'll try parchment next go. So good to hear everyone's testimony, it sure helps me.

                                                                  2. g
                                                                    gabby29 RE: Candy Dec 22, 2007 12:59 AM

                                                                    You've inspired me to try my hand at them! The dough wasn't too difficult to work with and they are firming up as expected. I have them in the fridge chilling right now. I used Valrhona Guanaja and Pernigotti cocoa. I rolled mine in parchment paper as opposed to the suggested plastic wrap. This really helped to shape the log properly.

                                                                    The slices were intentionally cut a little smaller. I only like little bites but they turned out just fine. The chocolate is prominent but is well balanced with the overall sweetness. Next time I think I will try adding the egg and a little espresso for extra oomph!

                                                                    1. Chocolatechipkt RE: Candy Dec 23, 2007 01:56 PM

                                                                      Here's the second batch I made this week -- I followed the recipe except for adding one egg yolk, so they wouldn't be quite as crumbly. I used Ghirardelli unsw. cocoa and Callebaut choc. chips (chopped up).

                                                                      1 Reply
                                                                      1. re: Chocolatechipkt
                                                                        chef chicklet RE: Chocolatechipkt Dec 23, 2007 03:17 PM

                                                                        So you do these great! I need to try with an egg...

                                                                      2. digkv RE: Candy Dec 27, 2007 12:53 AM

                                                                        Ok, so I tried making these today but I halved the recipe just in case. My first problem I encountered was that the dough was too crumbly: it wouldn't even form a log. I ended up just pushing it together as much into a log shape as I could and I threw it in the freezer. When I took it out and cut it, my cookies all fell apart into chunks and crumbs so I just squish them down on my baking sheet into a rough shape and they ended up sort of looking like dookie shaped cookies. After letting them cool down, I tasted one and it was good but it had a really crumbly texture. There was no slight chewiness or moistness as others have described. It was just like a bunch of really dry chocolate crumbs. Is this how it's supposed to be? Thanks.

                                                                        3 Replies
                                                                        1. re: digkv
                                                                          foiegras RE: digkv Dec 27, 2007 07:54 AM

                                                                          No, not how it's supposed to be. I guess I would wonder was the recipe halved correctly. Also, halving/doubling doesn't always work, although I can't say I understand why ... This recipe is a pretty small one to begin with.

                                                                          1. re: foiegras
                                                                            dreamsicle RE: foiegras Dec 27, 2007 10:48 AM

                                                                            I've always made only half a batch of cookies and it turns out fine. The dough isn't crumbly at all and binds together to form a perfect log. There's actually very little mess in the mixing bowl just because everything sticks together so well. The cookies are a bit crumbly since they are sables after all, but they aren't exactly dry. I've just had problems with controlling the spread of the cookies.

                                                                            1. re: dreamsicle
                                                                              foiegras RE: dreamsicle Dec 27, 2007 12:19 PM

                                                                              I think the spread is inherent--I'm just a bit mystified by the few who said they didn't experience it.

                                                                              I did notice one thing with crumbliness. The recipe said to stop mixing when still crumbly, and I did, but I think it may have said to mix the chocolate in by hand--I used the mixer. No crumbliness at that point as I packed into my mold & all was well. But I did notice that the remaining dough I stored reverted to crumbliness. I found rolling into balls helped as someone else here suggested. But at that point I was just baking them for myself & didn't really care what they looked like. I found as long as I managed to squash it all together, the spreading quality ensured that it all came out in the bake.

                                                                              I do love these cookies. It would be the ultimate luxury to have an unending supply of dough in the freezer so I could bake a couple cookies anytime I had a chocolate craving. Of course, I might become the size of Ghirardelli Square if that little wish came true ...

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