To me, there is no bigger wish for the New Year than world peace. The original recipe of these cookies comes from the French renowned pastry chef Pierre Hermé. Dorie Greenspan popularizes them by naming them world peace cookies. As the story goes: Dorie’s neighbor told her that a daily dose of these cookies was all we need to ensure lasting world peace. We’re hopeful for enduring peace. One cookie at a time; one day at a time.
These cookies differ from most by using two kinds of sugar: mainly light brown and about 27% granulated sugar (of the total amount of sugar used). Brown sugar, as Dorie explains, gives the cookies the chewiness. The amount of sugar tops any other ingredients, including flour or butter. That seems unusual! A good amount of “best-quality” bittersweet chocolate, as well as a sprinkling of salt, go into the mix. In the end, I get cookies that are crispy rather than chewy. More like a sable cookie that breaks easily on contact. That could be attributed to the use of turbinado (less processed than brown sugar made from the first pressing of sugar cane) rather than the regular brown sugar, which has more moisture in it.
Dorie warns us that the cookie dough can be unpredictable and crumbly. I thought the dough was well behaved, as I shaped it into a log and chilled it — until I tried to slice it. I finally saw the crumbly side of the dough, no matter how carefully I handled it. Not fully prepared for that, I had to resort to pressing the dough together to form cohesive but imperfect rounds on the cookie sheet and baked them. No harm done!
To see more world peace cookies by other bakers in all forms and variations, please see the blogroll at Tuesdays with Dorie. Wishing you peace and a very happy 2017!