Dorie Greenspan’s Legendary World Peace Cookies: A Salty-Sweet Chocolate Masterpiece You Need to Bake

This recipe for World Peace Cookies, made world-famous by the incredible Dorie Greenspan, is more than just a cookie – it’s an experience. One bite, and you’ll understand why: a perfectly crunchy edge, a melt-in-your-mouth chocolate center, and that unforgettable kiss of sea salt. It’s truly a symphony of flavors and textures.

Do you know that exhilarating feeling? The moment you discover a dish so profoundly delicious, so perfectly crafted, that it instantly earns a permanent spot in your culinary repertoire? A recipe you find yourself returning to again and again, eager to bake (and, let’s be honest, devour) every single batch. For me, these World Peace Cookies are precisely that. A revelation from the pages of Dorie Greenspan’s acclaimed cookbook, Baking from My Home to Yours, this particular recipe stands out as an absolute favorite among many wonderful creations. Its mysterious name, “World Peace Cookie,” only adds to its allure, hinting at the profound joy each bite delivers. These iconic cookies were originally conceived by the legendary Parisian pastry chef Pierre Hermé, known globally for his exquisite macarons and innovative desserts. Dorie Greenspan, with her knack for making gourmet baking accessible, beautifully adapted and popularized them for home bakers around the world.

The journey of these cookies from a high-end Parisian patisserie to kitchens worldwide is a testament to their universal appeal. Dorie Greenspan, a culinary icon in her own right, stumbled upon Pierre Hermé’s original “Korova” cookies during her time in Paris. Captivated by their unique charm, she painstakingly re-created and refined the recipe, eventually sharing it with her legions of fans. It was Dorie who affectionately rebranded them as “World Peace Cookies,” a name that perfectly encapsulates the pure, unadulterated happiness they bring. Whether it’s the comforting ritual of baking them or the sheer bliss of enjoying them, these cookies truly do seem to foster a sense of contentment.

What Makes These World Peace Cookies Irresistibly Special?

Beyond the rich, high-quality dark chocolate that generously melts on your tongue with every bite, it’s the audacious inclusion of sea salt that elevates these cookies from merely good to absolutely extraordinary. This isn’t just any salt; it’s often the delicate crunch of Fleur de Sel or a high-quality flaky sea salt, providing a slight, intriguing saline burst that beautifully contrasts and complements the inherent sweetness and creamy richness of the chocolate. This interplay of sweet and savory creates a sophisticated flavor profile that keeps you reaching for another cookie. It’s a combination that’s difficult to articulate with mere words; it simply must be experienced. And that, dear baker, is precisely why I’ve meticulously detailed the recipe below – so you can embark on this delightful culinary journey yourself.

The magic truly lies in the balance. Imagine a perfectly crisp edge giving way to a wonderfully chewy interior, studded with chunks of dark chocolate that soften and ooze as you take a bite. Then, just as the sweetness envelops your palate, a tiny crystal of sea salt dissolves, cutting through the richness and awakening your taste buds with a surprising, delightful pop. This isn’t an overpowering saltiness, but rather a subtle enhancement that highlights the depth of the chocolate and prevents the cookie from being overly sweet. It’s a testament to the genius of Pierre Hermé’s original vision and Dorie Greenspan’s masterful adaptation.

Essential Tips for Baking Your Perfect Batch of World Peace Cookies

Achieving World Peace Cookie perfection is within reach, and with a few key tips, you’ll be well on your way to baking these phenomenal treats consistently. These insights are designed to streamline your baking process and ensure every cookie is as delightful as the last.

• Always Have Dough on Hand: Freeze for Future Cravings! One of the best aspects of this recipe is its make-ahead potential. Prepare a batch of dough, form it into logs, and freeze it. This way, you can slice and bake fresh cookies whenever a craving strikes, or when unexpected guests arrive. The dough can be frozen for up to two months, offering unparalleled convenience without compromising on flavor or texture. Simply slice from frozen and bake, adding a minute or two to the baking time.
• The Secret Ingredient: Fleur de Sel (or a Quality Substitute): While the original recipe often calls for Fleur de Sel – a sensational, delicate, flaky sea salt – it’s understandable if this gourmet ingredient isn’t readily available. Don’t despair! You can absolutely achieve fantastic results by substituting it with ¼ teaspoon of good quality flaky sea salt. The key is to use a coarse, flaky salt rather than fine table salt, as the larger crystals provide that distinct burst of flavor and texture that makes these cookies so special.
• Chill Out: The Importance of Refrigeration: Do not skip the chilling step! The dough needs to rest in the refrigerator for at least 3 hours. This extended chill time is crucial for several reasons: it firms up the butter, preventing the cookies from spreading too much during baking, and it allows the flavors to meld beautifully. Moreover, cold dough is significantly easier to slice, ensuring perfectly round, uniform cookies that bake evenly. Patience is a virtue, especially when it comes to these cookies!
• Quality Ingredients Make a Difference: While not explicitly stated in the original quick list, using high-quality ingredients truly elevates these cookies. Opt for good unsalted butter, quality all-purpose flour, and importantly, excellent dark chocolate. Whether you choose chocolate chips, chunks, or a chopped bar, make sure it’s a chocolate you enjoy eating on its own. The Dutch unprocessed cocoa also contributes to the deep, rich chocolate flavor.
• Don’t Overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies. A light hand will ensure a tender, chewy texture.
• Even Slicing is Key: When you’re ready to bake, aim for slices about 1 cm (approximately ¼ to ⅓ inch) thick. Consistent thickness ensures that all cookies on your baking sheet bake at the same rate, preventing some from being underdone while others are overdone.
• Watch for Doneness: These cookies are best when slightly underbaked in the center. They might still seem a bit soft when you remove them from the oven, but they will firm up as they cool on the rack. Overbaking will result in a drier, less chewy cookie.

Serving & Storage Suggestions

These cookies are truly best enjoyed fresh from the oven, perhaps after cooling for just a few minutes. The warm, melting chocolate and the soft, chewy texture are simply divine. Pair them with a cold glass of milk, a robust cup of coffee, or a delicate tea for a perfect afternoon treat. They also make an impressive dessert when served alongside a scoop of vanilla bean ice cream.

For storage, once completely cooled, World Peace Cookies can be kept in an airtight container at room temperature for up to 3-5 days. If you’ve baked a large batch and want to extend their freshness, they also freeze beautifully. Place fully cooled cookies in a freezer-safe container or bag, separated by parchment paper, and freeze for up to 2 months. Thaw at room temperature for a quick indulgence.

📖 Recipe

RECIPE CARD

World Peace Cookies

Andréa

This recipe for World Peace Cookies is made world-famous by Dorie Greenspan. If you taste it, you’ll instantly understand why: a crunchy cookie with chocolate that melts on your tongue, leaving a delightfully salty aftertaste.

5 of 3 votes

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Prep Time

15
minutes

mins

Cook Time

12
minutes

mins

Cooling time

3
hours

hrs

Total Time

3
hours

hrs
27
minutes

mins

Course
Sweets and Sweet Baking

Cuisine
European Cuisine

Servings

30
cookies

Calories

99
kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature by 30 °F / 20 °C.

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Ingredients

• 
  ▢
  
  
  155
  grams
  flour

• 
  ▢
  
  
  30
  grams
  Dutch unprocessed cocoa

• 
  ▢
  
  
  ½
  teaspoon
  baking soda

• 
  ▢
  
  
  140
  grams
  butter ,
  unsalted, room temperature

• 
  ▢
  
  
  65
  grams
  light brown sugar

• 
  ▢
  
  
  65
  grams
  sugar

• 
  ▢
  
  
  ¼
  teaspoon
  
  Fleur de Sel
  

• 
  ▢
  
  
  1
  teaspoon
  vanilla extract

• 
  ▢
  
  
  140
  grams
  dark chocolate,
  chopped into chips or good quality chunks

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

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  ▢
  
  

  In a medium bowl, whisk together the flour, cocoa, and baking soda with a fork until well combined. Set aside.

• 
  ▢
  
  

  In a large bowl, using an electric mixer, beat the room temperature butter on medium speed for about 2 minutes, until light and creamy.

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  Add both the light brown sugar and granulated sugar, along with the Fleur de Sel (or sea salt) and vanilla extract. Beat again for another 2 minutes, scraping down the sides of the bowl as needed, until the mixture is fluffy.

• 
  ▢
  
  

  Gradually add the flour mixture to the butter mixture. Use a spatula to gently mix it in slightly before turning on the mixer (this clever trick prevents a flour cloud!).

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  ▢
  
  

  Turn the mixer on low speed and mix just until the flour is incorporated and the dough comes together. Be careful not to overmix.

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  ▢
  
  

  Remove the bowl from the mixer and use a spatula to fold the chopped dark chocolate into the dough until evenly distributed.

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  Divide the dough in half. Place each piece on its own sheet of plastic wrap, approximately 20 cm (8 inches) long.

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  ▢
  
  

  Fold the plastic wrap lightly over the dough, then begin to roll it back and forth on your countertop to form a smooth log about 1¼ inches (3 cm) in diameter.

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  ▢
  
  

  Ensure the plastic wrap is tightly sealed around the dough log. Place it in the refrigerator for at least 3 hours, or even overnight, until firm.

• 
  ▢
  
  

  Repeat this shaping and chilling process for the second piece of dough.

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  ▢
  
  

  Once the dough is firm, preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).

• 
  ▢
  
  

  Line a baking sheet with parchment paper. Take one dough log out of the refrigerator.

• 
  ▢
  
  

  Using a sharp knife, slice the dough log into 1 cm (approx. ¼ to ⅓ inch) thick pieces. Arrange the cookies on the prepared baking sheet.

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  ▢
  
  

  Ensure there’s at least 3 cm (about 1.2 inches) of space between each cookie on the baking sheet, as they will spread during baking.

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  Bake the cookies for 6 minutes, then rotate the baking sheet 180 degrees and bake for another 6 minutes, or until the edges are set and the centers still look slightly soft.

• 
  ▢
  
  

  Carefully transfer the baked cookies to a wire cooling rack. Repeat the slicing and baking process with the remaining dough, working in batches.

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  ▢
  
  

  It’s important to keep the dough logs in the refrigerator between baking batches to maintain their firmness and shape.

• 
  ▢
  
  

  Don’t worry if the cookies feel soft when you transfer them to the cooling rack; they will firm up as they cool completely.

• 
  ▢
  
  

  Allow the cookies to cool completely on the wire rack before storing or serving. Enjoy your delicious World Peace Cookies!

Notes

• You always want a batch of these cookies by hand, so make the dough and freeze it. You can freeze it for up to two months.
• If you can’t buy this sensational salt called Fleur de Sel, substitute it with ¼ teaspoon sea salt.
• The dough is put in the refrigerator for 3 hours so it won’t be sticky and will slice a lot easier.

Nutrition

Calories:
99
kcal


Carbohydrates:
11
g


Protein:
1
g


Fat:
6
g


Saturated Fat:
4
g


Cholesterol:
10
mg


Sodium:
73
mg


Fiber:
1
g


Sugar:
5
g


Vitamin A:
118
IU


Iron:
1
mg

Keyword
chocolate cookie recipe, Dorie Greenspan, sea salt cookies

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