These look like the World Peace Cookies...which are really really good..
Those looks amazing!

World Peace Cookies! I made a batch for the ladies in the office and they were gone in about 3 minutes. I'm a genetic mutant and don't really prefer chocolate, but I am told they are the best thing on the planet.

Bri

P.S. You can also find the recipe in my current favorite cookbook: Dorie Greenspan's "Baking From My Home to Yours" I made the Perfect Party Cake from this book last week and it lasted about 10 minutes (it took me a few minutes to cut and serve!) Dorie and Pierre Herme are brilliant, brilliant people. :) Have you tried Pierre's lemon cream tarts? OMG *swoon*

They sure look good..I need a translator, LOL

I hadn't heard of World Peace Cookies, but went looking for the recipe and it looks like it is identical.

Kathleen, I just weighed everything but the World Peace Recipe is measured in imperial rather than metric.

World Peace Cookies - Splendid Table

Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan.

Makes about 36 cookies

I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Herm were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark  there's cocoa in the dough  and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt  Pierre uses fleur de sel, a moist, off-white sea salt  that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound.

When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness.

* 1 1/4 cups all-purpose flour
* 1/3 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
* 2/3 cup (packed) light brown sugar
* 1/4 cup sugar
* 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
* 1 teaspoon pure vanilla extract
* 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift the flour, cocoa and baking soda together.

2. 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.

3. Turn off the mixer. Pour in the dry ingredients, 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.

4. 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.)

Getting Ready to Bake:

5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

6. Using 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 1 inch between them.

7. 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.

oooh I was right..I've only made them once...but they looked identical, and the recipe remembered pretty much the same as I read it..

These are amazing..and your right Ann...they are REALLY good warm still..

I just used kosher salt when I made them.

Thank you for the translation, Ann.

Okay, tomorrow I'm having Peppermint Patties for lunch and WPC for dinner.

Thanks Ann.

Hey do these count now for the Dessert party?

LOL!

What is really great about this recipe is that you can keep the two rolls in the fridge or freezer and just slice off a few to bake at a time. I baked a few for breakfast this morning and I'm going to bake up more for dessert tomorrow night when Matt is home.

Ann

I saw this while at work and my stomach just let out the biggest growl. I must make these. Trouble is that I would eat them too and I would like to drop a pound or two.

This is no help! Ah, well, just more of me to love.....

Ann, I have a cup of coffee right here and would love a nice warm, chocolate cookie.

I made the World Peace cookies for a cookie exchange, Christmas 2006. They were terrific. You should have seen the junk Kim came home with 'in exchange'. It all went into the trash, but I felt good sending these.

Nancy

I remember copying the recipe when someone posted the World Peace cookies before, but had forgotten about them. Thanks for the nudge, Ann.......NOT! hahahaha

My Mother will thank you later.

They do look good. I've never heard of World Peace Cookies, either. I'll have to look up how they got the name. I'm guessing that if everybody ate these cookies, they'd be too happy to make war. lol

What's fleur de sel, and where do I get it?

Sally

I'd love these, therefore, I will not make them. Good thing I'm at work right now, or my resolve would be sorely tested. LOL

Sally, fleur de sel is "flower of the sea", it's a type of salt. I've seen it at various gourmet shops that sell imported and flavored salts, and I know you can get it on line.

Annie

Sally~
Fleur de Sel is a fancy schmancy sea salt. :) You can get it in specialty food stores or online. I think I've seen it at my local Market of Choice, which is kinda like Whole Foods, so you might try that?

When I've made these cookies, I just used regular sea salt and they tasted great. Of course, I can't say how much better they'd be with Fleur de Sel...

Bri

Thanks, Ann for the translation!! My scale doesn't measure in g.... It is old, maybe the new ones do...
Merci!

Thanks for reminding me about these, Ann! I borrowed Dorie Greenspan's book from the library about a year ago, and intended to make these but never got around to it! The majority of these are going to friends for little thank you gifts. Of course I'll keep a few for us!

oh Yum! Those look wonderful Ann and Tracey!

Thanks for sharing Ann - look what Scott brought me from France last month! I am soooo making these!

{{gwi:1515602}}

Stacy

Penzeys has Fleur de Sel too. Ann those cookies look and sound great!

Next time I'm in the neighborhood of Penzy's or Whole Foods, I'll check them out. They're about a mile apart from each other in Dallas, but a little over 10 miles from me. I found Penzy's to be cheaper than Whole Foods on peppercorns, so they'd probably be cheaper on salt, too. And, they're a mile closer, lol.

Sally