My husband recently gave me a copy of Baking with Dorie for my birthday, but I got a sneak preview weeks earlier when King Arthur Baking Company published Dorie Greenspan's recipe for World Peace Cookies 2.0 on its website. Of course I'm a fan of Dorie's original World Peace Cookies, and I couldn't wait to see what she had done to update such a classic.
The original World Peace Cookie is a straightforward chocolate sablé: butter, sugar, brown sugar, fleur de sel, vanilla, flour, cocoa powder, baking soda, and bittersweet chocolate chunks. The revised version includes rye flour, cocoa nibs, freeze-dried raspberries, and a pinch of Espelette pepper. That all sounded great except for the pepper, which scared me a little -- so I decided to leave it out.
Making the dough is straightforward. You cream softened butter with sugar and brown sugar; add fleur de sel and vanilla (and the pepper, if you're using it); incorporate all-purpose flour, rye flour, Dutch cocoa, and baking soda; and mix in broken freeze-dried raspberries, cocoa nibs, and chocolate chunks. I used a chopped Ghiradelli 60% bar for the chocolate. Right before I made these cookies, I happened to notice my set of Heilala flavored vanilla extracts that have been sitting neglected in the cabinet. I received it as a reward after backing Heilala's Kickstarter campaign to bring their flavored extracts to market, and I keep forgetting that I have them. But I decided to use the berry vanilla extract in this recipe. It was quite fragrant, and the dough had a noticeable berry aroma as I formed the it into a log that I chilled overnight.
Recipe: "World Peace Cookies 2.0" from Baking with Dorie by Dorie Greenspan, recipe available here from King Arthur Baking Company.
Previous Post: "Can Chocolate + Salt Change the World?: World Peace Cookies," April 2, 2011.