A few weeks ago when I attended a cooking demonstration at Red Stick Spice Company, one of the recipes presented was Dorie Greenspan‘s Korova cookies, also known as World Peace Cookies. I’m telling you right now that these will be your new favorite cookie!
Dorie Greenspan is a rock star in the culinary world. In addition to writing numerous cookbooks on baking and French cuisine, including one with Julia Child, she has also been the recipient of The James Beard Foundation Award. Twice. That makes her culinary rock royalty.
This recipe was included in her 2002 book, Paris Sweets: Great Desserts From the City’s Best Pastry Shops. It was also included as a featured recipe during Tuesdays with Dorie, in which a group of over 400 baking bloggers bake something from Baking: From My Home to Yours each week and then post about it on Tuesday. I have to say, I’m sorry I missed this (it ended in 2012) although, I doubt my waistline is sorry I did!
Dorie Greenspan’s World Peace Cookies (from Smitten Kitchen)
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 stick + 3 Tble (11 Tble) unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 tsp fleur de sel or 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 5 oz bittersweet chocolate, chopped into chips
Sift the flour, cocoa and baking soda together. 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.
Turn off the mixer. Pour in the flour mixture, 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.
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 — just slice the logs into cookies and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
Working with 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 one inch between them.
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.