These World Peace cookies by Dorie Greenspan, or known as Korova Cookies, have a double whammy of chocolate: chocolate dough studded with chocolate chunks and sprinkled with sea salt.
LC Rude Not To Note
Even after that thorough note above, the author of this recipe, Dorie Greenspan, has one last flash of inspiration to offer: “In moments of over-the-topness, I’ve added chopped toasted pecans, plumped currants, and a pinch of cinnamon to the dough and loved it. And, I’ve been known to cheat on the chocolate bits. On the sad (but fortunately seldom) occasions when my cupboard is bare of Valrhona Guanaja (Pierre’s choice for these cookies, and one of my favorite chocolates), I’ve even used store-bought chocolate chips.”
And, if you want to make them ahead of time, here are a couple of pointers to help you there: “The dough can be made ahead and chilled or frozen. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs and bake the cookies 1 minute longer. Packed airtight, baked cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month.”
So, really, you have no excuse not to make these cookies. In fact, it would be rude not to.
World Peace Cookies | Korova Cookies
- Quick Glance
- 25 M
- 2 H
- Makes 36 cookies
In a large bowl, combine the flour, cocoa, and baking soda.
Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two.
Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that’s just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 1 hour. (You can refrigerate the wrapped logs for up to 3 days or freeze them for up to 1 month.)
Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.
Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don’t be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not 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 stand until they are only just warm or until they reach room temperature—it’s your call. Repeat with the second sheet of cookies. Originally published March, 7, 2002.
Recipe Testers' Reviews
Though not very attractive, these world peace cookies are darkly, deeply chocolatey with a hint of salt that will satisfy even the most discriminating chocoholic. As a bonus, the texture is light and the cookies practically melt in your mouth. Since this is a slice-and-bake cookie, the dough can be kept ready in the freezer for chocolate emergencies or sliced and baked in small amounts. The introductory paragraph of this recipe warns the baker not to make these when home alone. This is absolutely true as I couldn’t stop at one! I look forward to making this recipe again and again, perhaps trying some of the add-ins mentioned at the end of the recipe.