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World Peace Cookies

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!