World peace cookies from Dorie's Cookies (page 335) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rach3190 on May 11, 2026

    Fantastic, as everyone says.

  • mimisingh on November 08, 2025

    Probably the most attractive cookies I have ever made. I had no problem shaping or slicing them like it states in the book and they cut cleanly for me. Cooked at her exact temperature and pulled at the exact time specified and I think they were cooked perfectly. I liked them but they are extremely chocolatey. Next time I would try reducing the cocoa powder and chocolate for a lighter flavor

  • ozzzzzz22 on October 21, 2025

    These are great. They're very chocolatey (in case the ingredients didn't tell you that), but very bingeable. The hint of salt is a great touch and the combination of different textures is also really nice (some bites crispy, some bites chewy, some bites soft). Plus they're so easy to whip up.

  • sarahawker on September 18, 2025

    These are such wonderful looking and tasting cookies for the little amount of effort they took. Absolutely will try more from her books.

  • noa_bjzbsg on September 04, 2025

    The salt on top is a nice touch

  • jlo002 on August 12, 2025

    I make these every year. I like to add chopped up Andes to make them mint chocolate!

  • dmass on January 21, 2024

    These are delicious and easy. I’ve made them several times and they are always a hit.

  • Agaillard on October 07, 2023

    I had some difficulty getting the right cooking time and temp for the right texture - the first batchs were less chewy and more crunchy, or else, spread too much, due to my approximate celsius farenheit conversion. Also I used leftover cocoa from the pirate and that made the cookie less brown/typical of WPC and also, probably more sugary and with less contrast with the salty flavour. Would be worth trying again with real cocoa. The dough is easy to do, but kind of crumbly, and tastes AMAZING. When cooked properly, the cookies are chewy in the center, crunchy-ish on the outside.

  • jvozoff on July 30, 2023

    Lives up to the hype - used maldon salt on the tops. Mine were sandy on the outside and soft in the middle. While totally delicious, the cocoa flavor was not as pronounced as I’d like. I think I use the wrong type of cocoa. I kept the dough in the freezer for a few weeks before baking. Will definitely make again.

  • cespitler on March 26, 2023

    These are fantastic-great flavor and texture.

  • et12 on November 14, 2021

    Delicious! I wasn’t expecting the combination of soft centres, crispy edges and good balance between sweet and salty. Was easy to make and would definitely do it again!

  • Jane on February 02, 2020

    I just love these cookies - the shortbread texture and the dominance of the chocolate is my kind of cookie. Because the chocolate is so front and center I use top quality Valrhona Manjari chocolate and cocoa.

  • kari500 on August 19, 2019

    Not sure what it was, but I thought these were just ok.

  • Agaillard on September 22, 2018

    I have yet to bake them, just made the dough and wanted to say that this recipe is DANGEROUSLY good! Once tasted it is very very difficult to stay away from the dough - man :) Consider yourselves warned, but I will post more after I actually bake them (tomorrow)

  • MollyB on May 03, 2018

    Great cookies that are VERY easy to eat. The fleur de sel is a lovely accent. The dough does freeze well; I usually cook half and then freeze the other half when I make it. This prevents eating the whole batch in a short period of time (and then regretting it!) As she notes in the recipe, the dough can hold together differently each time you make it, but always turns out well. 13-14 min. works better for me than the 12 min. as written in the recipe; they were too soft at 12 min.

  • clcorbi on December 19, 2017

    Made these for my Christmas cookie tray. I agree that these are delicious, although I suspect I over-baked them slightly, or else let the dough get too warm between batches. They spread more than any picture I've seen of them. Anyway, I didn't think they were the best EVER, just a standard, tasty chocolate cookie, but I think that might have been user error and I'd definitely make them again.

  • StoicLoofah on December 09, 2017

    Remember that the dough needs to be chilled and made ahead of time. apparently it freezes nicely, too

  • Tiganna on September 10, 2017

    Excellent recipe. And very popular with the others at the BBQ, kids and adults alike. I followed her advice and used Valrhona for both cocoa and chocolate. They also looked fantastic. Dough came together easily and didn't break much when cutting the log. I might try reducing the salt slightly next time.

  • Rradishes on June 11, 2017

    So great, to the point of being dangerous. Every time I look at the book cover it reminds me of how delicious these are. The texture is crumbly, but very rich, with chunks of chocolate. I went the log cutting route, which worked fine.

  • mrsmadam on January 24, 2017

    Totally agree - awesome cookies.

  • Smokeydoke on December 16, 2016

    I agree. Best cookies ever.

  • Zosia on December 15, 2016

    Best tasting chocolate cookie ever! (according to family and friends). With an intense chocolate flavour, perfect level of sweetness with a hint of salt, and a tender, melt-in-your-mouth texture, I'm inclined to agree.

  • fprincess on November 28, 2016

    Very easy to make. It's the texture of a shortbread, crumbly and light, with an amazing chocolate intensity and little specks of fleur de sel. I made them a little too big, so my yield was only 24 cookies instead of 36. https://forums.egullet.org/topic/153893-dories-cookies-by-dorie-greenspan/?do=findComment&comment=2082608

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