Pierre Hermé & Dorie Greenspan's World Peace Cookies Recipe on Food52 (2024)

Make Ahead

by: Genius Recipes

June22,2021

4.7

74 Ratings

  • Prep time 3 hours 25 minutes
  • Cook time 24 minutes
  • Makes about 36 cookies

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Author Notes

Of all the cookies you will bake and eat during the holidays (and beyond), this is the one people will remember. They're fine and sandy like a sablé, but with a friendly, soft chew, a bit like American chocolate chip. They're made up of well-salted, well-buttered cocoa dough, with generous pockets and wisps of chocolate feeding through. "I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours. I've seen them huge and small," Greenspan said. "I don't think you can do much to make them better and happily, there's little you can do to ruin them. Except overbake them." If in doubt, pull them out early -- they'll firm up as they cool. Adapted slightly from Baking: From My Home to Yours (Houghton Mifflin, 2006).

Helpful tools for this recipe:
- Five Two Ultimate Baking Tool Set
- Five Two Silicone Spoon Set
- Five Two Silicone Baking Mat

Genius Recipes

  • Test Kitchen-Approved

What You'll Need

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Pierre Hermé & Dorie Greenspan's World PeaceCookies

Ingredients
  • 1 1/4 cups(175 grams) all-purpose flour (see note)
  • 1/3 cup(30 grams) unsweetened cocoa powder (see note)
  • 1/2 teaspoonbaking soda
  • 1 stick plus 3 tablespoons (150 grams) unsalted butter, room temperature
  • 2/3 cup(120 grams) packed light brown sugar
  • 1/4 cup(50 grams) granulated sugar
  • 1/2 teaspoonfleur del sel or 1/4 teaspoon fine sea salt
  • 1 teaspoonpure vanilla extract
  • 5 ounces(150 grams) bittersweet chocolate, chopped into chips (no pieces larger than 1/3 inch), or a generous 3/4 cup store-bought mini chocolate chips
Directions
  1. Note: If measuring by volume, it's important to measure the flour and cocoa lightly, as follows: stir flour briefly in the container or bag, spoon into the measuring cup until it's heaped above the rim, then level it with a straight-edged knife or spatula. If you dip the measuring cup into the container, you'll have more flour and cocoa and a drier, crumblier, more difficult dough.
  2. Sift the flour, cocoa and baking soda together.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
  4. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
  5. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — let it warm just enough so that you can slice the log into rounds and bake the cookies 1 minute longer.)
  6. Center a rack in the oven and preheat the oven to 325 °F. Line two baking sheets with parchment or silicone mats.
  7. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
  8. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Tags:

  • Cookie
  • American
  • Chocolate
  • Make Ahead
  • Christmas
  • Dessert

Recipe by: Genius Recipes

Popular on Food52

174 Reviews

KekseBackenHeute January 6, 2024

This is such a great cookie recipe. I've baked these superb cookies multiple times since chancing upon Dorie Greenspan's YouTube video of her making these. Everyone comes back for more when I make them. And today, bereft of brown sugar, I used only granulated sugar and they turned out fine.

Gnana70 December 11, 2023

These are 2 of my very favorite cookies. And I believe that statement Annie Greenspan about world b peace if everyone eat one of these cookies we couldn't help but have world peace.

Gnana70 December 11, 2023

Pardon my mistake Dorie not Annie.

Lisa December 9, 2023

These are the best cookies I’ve ever made. Id strongly advise to watch the video and pay attention to the notes.

Jmk13 June 4, 2023

I’ve made these cookies about a dozen times and they are absolutely crowd pleasers. (Especially for chocolate lovers).

Ruth9407 March 14, 2023

These cookies are killer,

JustMegan December 27, 2022

I have been eying this recipe for YEARS, and have always put off making them. I decided to make them during the Advent season this year and they were an instant favorite by everyone. I actually had to make a second batch shortly after the first because they disappeared so quickly. These are truly the perfect chocolate cookie. Intensely chocolatey, but not too sweet or rich. Just a hint of salt in the dough and delightfully crumbly and tender in texture. They are also incredibly easy to whip up. I maybe spent all of 20 minutes between making and shaping the dough the first day and cutting them into slices on the second (I refrigerated my dough over night, to really let the flavors meld). These will forever be part of our yearly Christmas cookie baking from this year on, and although I usually have a rule that I only bake our Christmas cookie recipes during the holidays I can already tell that this recipe will be exempt.

anatyniak December 22, 2022

My dough came together very nicely. Beautiful cookie dough! I could see right away why the Sable cookie is named after Sand. The dough looked like moist sandcastle making sand before turning it out to bring together into logs. I didn't have any issues with my mix being too dry. I did it all by hand with a wooden spoon and spatula, weighed everything on a scale so measurements we're precise and even did 1 full batch plus a half batch all together at once. I ended up using gloved hands to finish off the dough in the bowl, it was easier than a spoon. I used Hersheys Special Dark cocoa which is a Dutch Process cocoa powder. The only things I can think of that are causing problems for others is using cup measurements and or the type of cocoa powder. Dorie says Dutch Process is best for this recipe. She also says to keep mixing until it comes together and that sometimes it takes longer for whatever reason. A tip to make slicing the cookies easier: try dipping your knife in very hot water and wiping it before slicing a few cookies and repeat. Sometimes it helps with getting a clean cut.

Sara G. December 16, 2022

These are amazing! I followed the recipe exactly as written, and sprinkled a tiny bit of sea salt on each just before baking. Note - I am confident there is no way you could get 36 cookies out of this recipe. I rolled and cut mine as written and got 26.

Pat C. September 12, 2022

The best chocolate cookies. I don’t use chocolate chips or nibs. I use chopped almonds. Salted ones are good too.

Erin C. March 17, 2022

Not that this recipe needs any more reviews, but I’m adding mine anyway ;)

I had a tin of Trader Joe’s peppermint bark leftover from Christmas that was sitting there, mocking me. The final 5ish ounces ended up chopped fine and subbed for the chocolate chips. A teaspoon of peppermint extract added with the vanilla echoed the delightful mint flavors in the bark.

My gluten free flour mix:
2 1/2 oz cassava flour
1 5/8 oz oat flour
1 1/4 oz arrowroot or tapioca starch
Rounded 1/8 tsp xanthum gum

Sprinkled with flakey grey sea salt and they were pure perfection!

Anonymous March 15, 2022

I made World Peace Cookies - it seemed like a good time in history to make them. 🇺🇦 They are absolutely delicious! It was a huge help to see DORIE make them in her video, especially how to use the parchment paper and a dough scraper to form that perfect roll - and using a ruler and knife to make perfectly consistent sized cookies! They turned out perfect!

arcane54 January 1, 2022

I know there’s now a WP Cookie 2.0 and I know that freeze-dried raspberry powder would probably make these over-the-moon delicious. But how can you improve on perfection? I’ll keep making these WP Cookies 1.0, measuring my dry ingredients by weight as suggested, and enjoying their chocolatey goodness.

patb December 21, 2021

Amazeballs! Easy, except for the sandy texture of the dough, but that's no biggie when you get results like these. No fancy ingredients means they're always a possibility and especially when you can store a log of dough in the fridge or freezer.

Michelle December 15, 2021

I made these to share at work and they were loved. Make sure to follow the instructions regarding taking them out while still soft even though they might not look done yet. Delicious!

MsJoanie December 13, 2021

I love this recipe and have made it successfully for many years running, but I have to say I NEVER get as many cookies as the recipe states. Clearly, my idea of a 1.5-inch roll is different from the actual measurement because I consistently get between 19-21 cookies per recipe. I've doubled the recipe with success as well and still got only 38 cookies when cut at 1/2 increments. My cookies look like the same diameter when finished as those in the video but maybe that's a trick of the camera? Anyway, just leaving this info for anyone else not getting 36 cookies per batch, or anyone preparing to make a large batch to give away.

Rita November 19, 2021

Love these cookies! It is easy to mix up a double batch so I have frozen logs at the ready as a treat fir my household or for a friend. They are consistently good. I first had them at an author event at my local library. Besides the pleasure of hearing Dorie in person, thanks to a generous committee, we all got to taste a few of the offerings from her Cookie cookbook. Delicious!

Wendy5998 November 18, 2021

Wow. wow. wow. These are wonderful cookies especially if you love chocolate.

Stacey November 17, 2021

Not only are they absolutely chocolatey, delicious and easy to put together, I totally love the idea of making the dough ahead of time and into turning it into 2 logs. Then I can take one out of the refrigerator and bake a batch right away and freeze the other log till a later time, which I have done. Thank you Dorie and Pierre!

Trishington September 30, 2021

I made these recently and they worked out splendidly. They not only looked exactly like the photos in Dorie's book and here online, but they tasted AMAZING!! I'm now about to attempt a gluten-free version. Wish me luck! As for those who've had a less-than fabulous outcome making these cookies, I believe that a major key to success is weighing your ingredients. I once read a product review article on Cooks Illustrated once that compared various brands of measuring cups (both dry and liquid volume) and was shocked to learn that a lot of top brands are way off! A kitchen scale is a baker's best friend. In fact, I won't buy a cookbook that doesn't include weight equivalents in the ingredient lists.

glorior September 29, 2021

I made an account just to leave this review.

These cookies are superb! I made a few modifications for my family's palette (less sugar - 90g brown sugar and 20g granulated sugar, mix of chocolate chips - 100g dark choc, 50g semi-sweet) and I baked them at 180deg for 12 mins. They turned out REALLY YUMMY. They're the soft type and a little bit between a cake and a cookie. Mind blown. Definitely making this again and again. Thanks for a great and easy to follow recipe!

Pierre Hermé & Dorie Greenspan's World Peace Cookies Recipe on Food52 (2024)

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