World Peace Cookies (The Best Recipe!) - Rasa Malaysia (2024)

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World Peace Cookies - these cookies by Dorie Greenspan are loaded with chocolate and so good that you will want these for the holidays this year!

World Peace Cookies (The Best Recipe!) - Rasa Malaysia (1)

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Table of Contents

What Are World Peace Cookies?

These World Peace Cookies are an utter delight – providing thick, chocolatey goodness all in a few bites.

It’s without a doubt that they get their name from how delicious they are.

Hopefully, we don’t all turn into cookie monsters after the first bite and resort to fighting over the last cookie. If you’re a chocolate and cookie lover, I highly recommend stashing the batch of your cooled cookies into the deepest abyss of your freezer and blocking the access with your meats, fish and ice cream tubs. Why, you may ask.

It’s difficult to resist these soft, melt-in-your-mouth and intensely flavored sablés. The fleur de sel not only allow the chocolate and cocoa perform their best but occasionally explodes in your mouth like little salty dynamites, balancing all that sugar.

World Peace Cookies (The Best Recipe!) - Rasa Malaysia (3)

Ingredients for World Peace Cookies

  • Flour
  • Cocoa powder
  • Baking soda
  • Unsalted butter
  • Brown sugar
  • Sea salt
  • Vanilla extract
  • Bittersweet chocolate
World Peace Cookies (The Best Recipe!) - Rasa Malaysia (4)

Frequently Asked Questions

Why Are They Called World Peace Cookies?

They were given the name after Dorie Greenspan’s neighbor, Richard Gold, pointed out that constant offerings of these cookies will surely bring out all senses of goodwill and joy in us.

How Many Calories?

This recipe has 100 calories per serving.

What Dishes to Serve with This Recipe?

This meal is best served as a dessert. For other tasty treats, I recommend the following recipes.

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World Peace Cookies

Dorie Greenspan's World Peace Cookies - loaded with chocolate and oh-so-good you will want these for the holidays this year.

Recipe from Dorie Greenspan’s Baking: From My Home to Yours, metric measurements from Deb Perelman’s Smitten Kitchen

4.75 from 20 votes

Print

By Bee Yinn Low

Yield 30 cookies

Prep 10 minutes mins

Cook 12 minutes mins

Total 22 minutes mins

Ingredients

  • cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 stick unsalted butter (plus 3 tablespoons, at room temperature)
  • 2/3 cup light brown sugar, packed
  • ¼ cup sugar
  • ½ teaspoon fleur de sel (or 1/4 teaspoon fine sea salt)
  • 1 teaspoon vanilla extract
  • 5 oz (140g) bittersweet chocolate (chopped into chips, or a generous ¾ up store-bought mini chocolate chips)

Instructions

Make the cookie dough:

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

  • Turn off the mixer. Pour in the flour. 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.

  • 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 1½ 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:

  • Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

  • Working with 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 one inch between them.

  • 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.

Serving:

  • The cookies can be eaten when they are warm or at room temperature — Doris prefers them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

Storing:

  • Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a few minutes to the baking time.

Tips:

  • If you find it difficult to shape the dough into a log, do it between a piece of parchment paper. To avoid very crumbly cookie dough when slicing, ensure that the butter is soft at room temperature before mixing, the chocolate chunks are small and the dough cold but not freezing. Let it rest on the counter for 5 to 15 minutes after being removed from the fridge or freezer.

  • To avoid spreading cookies, chill the tray of sliced cookie dough for 5 to 10 minutes before baking. If the log breaks while cutting, just rearrange the crumbs and press them together again to form a round cookie.

Notes

Click forConversion Tool.

Course: Dessert

Cuisine: American

Keywords: chocolate cookies, dark chocolate, double chocolate chip cookies

Nutrition

Nutrition Facts

World Peace Cookies

Amount Per Serving (1 cookie)

Calories 78Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Cholesterol 3mg1%

Sodium 55mg2%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

World Peace Cookies (The Best Recipe!) - Rasa Malaysia (2024)

FAQs

What is the famous cookie in the world? ›

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

Who ate the first cookie? ›

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain.

Is Oreo a copycat? ›

Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.

What is the #1 cookie in the US? ›

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?

Who created the Oreo cookie? ›

Samuel J. Porcello (May 23, 1935 – May 12, 2012) was an American food scientist who worked at Nabisco for 34 years. He is particularly noted for his work on the modern Oreo cookie. Porcello held five patents directly related to the Oreo.

Is cookie male or female? ›

This adorable gender-neutral name has Latin, English, Dutch, and modern roots, all revolving around cooking and baking. The traditional Latin and English meaning of Cookie is "cook," perfect if you want to raise a little future chef.

Who invented cake? ›

According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread.

Was hydrox or Oreo first? ›

Hydrox aren't a knockoff — they're the original sandwich cookie. Hydrox debuted in 1908, a full four years before Oreo came out, and they were revolutionary at the time.

What is the oldest cookie in the world? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

What is America's most favorite cookie? ›

1. Chocolate Chip Cookies: A Timeless Classic. It's no surprise that chocolate chip cookies consistently rank as one of the most beloved treats in the United States.

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