High Altitude World Peace Cookies: Shortbread Cookie meets Chocolate-Chocolate Chip Cookie. These cookies have an addicting soft, crunchy, and most oddly of all sandy texture that somehow makes them the most elegant cookie.
Pierre Herme and Dorie Greenspan were the pioneers who put these cookies on the map but I didn’t discover them until one afternoon when my mother made them and I fell in love. During colder months, a hot cup of coffee and a Chocolate Sable (world peace) cookie make the world quiet and well… peaceful. Dorian and Pierre were right!
Ingredients for World Peace Cookies
Cocoa powder, using high-quality cocoa is the most important aspect to achieving the correct texture of these cookies.
Cinnamon, my secret weapon. It enhances the chocolate in just the right way. I love the classic version but adding cinnamon honors the winter months while adding a level of intrigue that keeps you coming back for more.
Chocolate, be playful! You’re in charge here. Whether your preference is dark, milk or a mixture of both, you get to choose. I recommend roughly chopping the chocolate before adding it to the dough. Having a variety of large and small pieces of chocolate adds a depth to your cookie that makes them even more magical.
Add Extra Butter
One of the big critiques for these cookies is that they are fussy. I have a few hypotheses as to why this is. My first theory, no pain no gain. Some desserts are well fussy and need to be made with care to have a delicate end result. OR could it be that the people who are having trouble are at a higher altitude or in a dryer climate? If you are having either of these issues this recipe adds extra butter for extra wiggle room. These cookies are supposed to be crumbly and that is exactly how Dorie intended them to be. To honor them we want to keep them sandy and crumbly, but in a higher altitude or dryer climate adding a little extra butter will make them attainable for these conditions.
Cutting World Peace Cookies
The next challenge these cookies might give you is dividing them. I have a heck of a time cutting them after they have been refrigerated. They break apart and crumble to pieces. Which Dorie says is ok but leaves me frustrated. For this reason, I cut them before I put them in the refrigerator/freezer. They still stick together and need to be separated using a knife but are much easier to work with and you can mold together any cookies that crumble thanks to the room temperature dough.
Beeswax. My second favorite part of these cookies has nothing to do with taste. It happens when I open my refrigerator/freezer and I see a cute little package of cookies wrapped in beeswax. My mother gave me this cute idea when she delivered cookie dough wrapped in reusable beeswax food wrap.
Looking for other cookies? Here’s another delectable cookie recipe.Print
World Peace Cookies
World Peace Cookies: Short Bread Cookie meets Chocolate-Chocolate Chip Cookie. These cookies have an addicting soft, crunchy, and oddly sandy texture that somehow makes them the most elegant cookie.
- Prep Time: 10 minutes
- Cook Time: 15
- Total Time: 25 minutes
- Category: desserts
- Method: cream
- Cuisine: French
14 tablespoons softened unsalted butter
⅔ cup packed light brown sugar
¼ granulated sugar
1 teaspoon vanilla extract
1¼ cup all-purpose flour
⅓ cup cocoa powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup milk chocolate chips roughly chopped
sea salt flakes
Mix In a standard mixer using a paddle attachment, cream butter on medium-high for one minute. Add sugars and vanilla mix for an additional two minutes.
Add dry ingredients In a separate bowl measure out the flour, cocoa, baking soda, salt, and cinnamon. Slowly add the flour mixture to the butter and sugars. Mix until well combined about one minute.
Add Chocolate Add chocolate chips and again mix until just combined.
Shape and refrigerate Scrape the dough onto a clean surface, roll it into a log. Using a serrated knife slice the cookies into ½ inch disks. Keeping the cookies in the log shape, wrap the dough in plastic wrap or my favorite beeswax. Store in the refrigerator for up to a week or in the freezer for up to a month.
Bake When ready to bake preheat the oven to 325. Bake for 12 minutes. Let cool on a wire rack. Enjoy!