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

  • cocoa powder
  • all-purpose flour
  • dark chocolate
  • butter
  • fleur de sel

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

  • 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.

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