Pierre Hermé the world renowned French pastry chef and chocolatier gave Dorie Greenspan his chocolate sablés recipe, which Dorie renamed to World Peace Cookies. These are hands down the most delectable cookies we have ever made! And I urge you to make these today. The ingredients are simple and most likely you will have these all on hand already. These are perfectly chocolatey, sandy, and lightly crispy biscuits that melt in your mouth and will work perfectly with an afternoon tea. Enjoy!
Recipe from Baking with Dorie: Dorie Greenspan
Ingredients:
170g all-purpose flour
30g Dutch-processed cocoa (Valrhona preferred)
1/2 tsp baking soda
155g unsalted butter, at cool room temperature
135g packed brown sugar
50g sugar
1/2 tsp fleur de sel or 1/4 tsp fine sea salt
1 tsp vanilla essence
140g semisweet or bittersweet chocolate, chopped
Maldon or other flaky sea salt for sprinkling (optional)
Method:
- Sift flour, cocoa and baking soda together. Whisk together and set aside.
- In a stand mixer, with the paddle attachment, beat the butter and both sugars together until smooth. (About 3 minutes)
- Beat in the salt and vanilla
- Turn off the mixer, add the dry ingredients. Pulse initially, to prevent the flour dust storm. And then beat on a low speed until the dough forms big, moist curds – this can take a couple of minutes.
- Toss in the chocolate pieces and mix to incorporate.
- The dough should come together finally. It can gathered together and kneaded, if necessary.
- Divide the dough in half and shape each half into a log that is 1.5 inches (4cm) in diameter. Length is around 7 inches (17cm). Try to close any hollow parts.
- Wrap the logs and freeze for 2hrs or refrigerate for 3 hours. (You store the log in the freezer for 2 months. Let stand for 15mins before baking)
- Set oven at 325°F (162°C)
- Line a baking sheet with parchment
- Using a knife, slice one log of dough into 1/2 inch (or 1.2cm) thick rounds. If there are any cracks, pinch and squeeze the bits back into the cookie.
- Arrange the cookies on the sheet, about a thumb width and a half apart. Sprinkle with the flaky sea salt if you wish.
- Bake for 12 minutes.
- They won’t look fully baked, or firm but that’s the way they’re supposed to be.
- Transfer the sheet to a rack and let the cookies cool until they’re just slightly warm. Enjoy these World Peace Cookies!
