If there’s a cookie that lives up to its name, this might be it. Dorie Greenspan's World Peace Cookies are salted chocolate chip cookies that meet crumbly shortbread for the ultimate in getting-along. Perfect for your next holiday cookie exchange!
11tbspunsalted butter (1 stick plus 3 tablespoons)cut into chunks, at room temperature
2/3cuppacked light brown sugar
1/2teaspoonfleur de sel or 1/4 teaspoon fine sea salt
1teaspoonpure vanilla extract
5ouncesbest-quality bittersweet chocolatechopped
In a small bowl, sift the flour, cocoa and baking soda.
In the bowl of an electric mixer using the paddle attachment (or using a hand mixer), beat the butter brown sugar and granulated sugar until the mixtures is soft and creamy, about 3 minutes. Use a spatula to scrape the sides of the bowl, add the salt and vanilla and mix until blended. Turn off the mixer, then add the flour mixture all at once, mixing first at low speed. As the dough starts to come together, beat the dough on medium-low speed until the dough forms chunky pieces. Add the chopped chocolate and mix to incorporate. The dough is usually crumbly and sandy — do not worry, it will come together as you work the dough!
Turn the dough out onto a work surface (I like using a silicone mat. If you don’t have one, don’t worry!). Use your hands to gather the dough together, don’t be afraid to work it, even if crumbly, it will eventually come together. Divide in half and continue to work one half of the dough, pressing and rolling, forming it into a log 1 1/2 inches in diameter. Repeat with the other half of the dough. Wrap the logs in plastic wrap and freeze for at least 2 hours or refrigerate for at least 3 hours, or overnight.
To prepare the cookies for baking, preheat the oven to 325°F with a rack placed in the center. Prepare two baking sheets with parchment paper.
Work with one log of dough at a time, keeping the other log chilled. Using a sharp knife, slice the dough into 1/2-inch rounds. If you’re working with frozen dough, allow the dough to soften a bit. Place the sliced rounds onto the baking sheets, 2 inches apart.
Bake the cookies for 12 minutes, then remove from the oven. The cookies will still be soft, but they will change in texture as you let them rest for a few minutes on the tray. After about 4-5 minutes, gently transfer to a cooling rack to cool completely. The cookies are especially good while warm, but if you can resist the temptation, they’re also wonderful when completely cool.
Repeat baking the remaining dough. Once the cookies are cool, store in an airtight container.