You kind of can't go wrong when you end up baking something called World Peace Cookies. Right? The lovely story behind these cookies is that Dorie Greenspan and Pierre Hermé created this recipe literally decades ago and as they ate in delight declared that it could certainly bring world peace if people would eat them. Who could make war when indulging in such a beautiful expression of love in a warm kitchen?
This is essentially a chocolate sable with chocolate chunks and my fave salt Murray River pink salt flakes added to punch it to next level delicious!
As ambitious as the name may be, I agree, if you google the name, you will realise that although world peace has not yet been achieved, many many people have been made very happy by baking and eating these cookies. Me included. Thanks Dorie! You are always an inspiration!
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- 160 Grams Unsalted Butter BUY
- 140 Grams light brown sugar
- 50 Grams Golden Caster Sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 170 Grams Plain Flour
- 1/2 Teaspoon baking soda
- 30 Grams Cocoa Powder BUY
- 150 Grams Chocolate dark, chopped into uneven pieces BUY
Place the butter, sugars and vanilla into the Thermomix bowl and chop 5 sec/speed 5. Insert Butterfly.
Whip 1 min/Butterfly/speed 4. Remove Butterfly.
Add remaining ingredients except chocolate and blend 10 sec/speed 6. Scrape down sides of bowl and repeat.
Add chocolate and fold in with a spatula. Tip dough out onto a floured piece of baking paper (I used two as I wanted two rolls) and form into a sausage shaped roll. Wrap and refrigerate for at least 30 minutes before baking.
Preheat oven to 170°C and line a cookie sheet with paper. Cut the roll into 2cm thick slices and lay on the prepared tray.
Bake exactly 12 minutes and remove and cool. The cookies will still be soft at this stage but will harden up as they cool.
Serve warm or cold..they will not last long. Thus keep the second roll in the fridge for those occasions when you need fresh cookies at 12 minutes notice!