World Peace Cookies

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recipe by Sophie H.

  • Time icon
    Total Time
    3hrs 32mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    539

I tried these cookies for the first time when my sister made them over the holidays and they were devoured in no time! She adds sea salt on top which amplified the intense dark chocolate and took these cookies to the next level. Original recipe is from Dorie Greenspan.

recipe updated Jun 7, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    162g
  • Cocoa powder icon
    Cocoa powder
    29g
  • Baking soda icon
    Baking soda
    2g
  • Unsalted butter icon
    Unsalted butter
    156g
  • Light brown sugar icon
    Light brown sugar
    128g
  • White sugar icon
    White sugar
    51g
  • Vanilla extract icon
    Vanilla extract
    5ml
  • Sea salt icon
    Sea salt
    2g
  • Bittersweet chocolate icon
    Bittersweet chocolate
    142g
  • Sea salt icon
    Sea salt
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Prep and set aside unsalted butter: room temperature
  2. Prep and set aside bittersweet chocolate: chopped
  3. Get a clean medium bowl
  4. Sift all purpose flour
  5. Sift cocoa powder
  6. Sift baking soda
  7. Get a clean large mixing bowl
  8. Add prepared unsalted butter
  9. Beat until smooth
  10. Add light brown sugar
  11. Add white sugar
  12. Add vanilla extract
  13. Add sea salt
  14. Beat until fluffy - approx 2 min
  15. Transfer content of medium bowl to large mixing bowl
  16. Beat until just blended
  17. Add prepared bittersweet chocolate
  18. Mix in evenly
  19. Divide into halves
  20. Roll into logs
  21. Wrap with plastic wrap
  22. Chill in fridge until firm - approx 3 hr
  23. Pre-heat - 160°C
  24. Line 2 clean baking sheets with parchment paper
  25. Cut into rounds
  26. Place evenly
  27. Sprinkle with sea salt
  28. Bake until dry - 12 min
  29. Transfer onto cooling rack
  30. Cool
  31. Serve
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