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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.

http://leitesculinaria.com/recipes/co...

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  1. 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

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

      http://www.chowhound.com/topics/34747...

      Another poster added espresso powder to enhance the chocolate flavor.

      http://www.chowhound.com/topics/34747...

      1. re: beetlebug

        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

          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

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

            1. re: foiegras

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

      2. re: JasmineG

        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

          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. 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. 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. YUM!!!

            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

              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

                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

                  LOL, JasmineG! You are funny....

            2. 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. I agree, these are pretty fabulous cookies. :)

                1. 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. 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. 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. 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. 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

                            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

                              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

                                thanks chowser!

                                :-)

                                1. re: chowser

                                  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

                                    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

                                      Glad it worked for you!

                              2. 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. 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

                                    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

                                      Espresso sea salt sounds fabulous too!

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

                                    2. re: BostonCookieMonster

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

                                      1. re: BostonCookieMonster

                                        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

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

                                      2. 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

                                          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

                                            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

                                              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. 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?
                                            http://flickr.com/photos/7220939@N03/...
                                            http://flickr.com/photos/7220939@N03/...

                                            31 Replies
                                            1. re: chef chicklet

                                              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

                                                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

                                                  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

                                                  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

                                                    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

                                                      http://flickr.com/photos/7220939@N03/...

                                                      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

                                                      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

                                                        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

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

                                                           
                                                          1. re: coll

                                                            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

                                                              coll, me too! what is the connection?

                                                              1. re: alkapal

                                                                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

                                                                  ironic, then, they are called "world peace" cookies, too, since clockwork orange was very dark. on the word chart here,
                                                                  http://ns31393.ovh.net/~cinechro/tpe....
                                                                  "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

                                                                    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

                                                                      grand marnier sounds like a winner to me!

                                                            2. re: coll

                                                              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

                                                                These look great! Geez!

                                                              2. re: chef chicklet

                                                                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

                                                              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

                                                                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

                                                                  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

                                                                    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

                                                                      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

                                                                        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

                                                                          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

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

                                                                            1. re: chowser

                                                                              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

                                                                                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

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

                                                                          1. re: JasmineG

                                                                            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

                                                                              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. 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. 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

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

                                                                      2. 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

                                                                          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

                                                                            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

                                                                              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 ...