Friday, August 27, 2010

Chocolate Sables - World Peace Cookies


If you're looking for a great chocolate cookie, this indeed is one. If you're a food blogger, these are pretty much old news for you, but, I needed some chocolate cookies to use for a crust on my Peanut Butter Pie, and when I received my September issue of Bon Appetit magazine, I ran across these featured lovelies by Dorie Greenspan.

I remembered them going across the blogosphere early last year during a round of Tuesdays with Dorie - a group of food bloggers who bake something from her cookbook, Baking From My Home to Yours, and then post it on Tuesdays. Not that I have ever participated in that - if you pop by here with any regularity, you already know that I am not much of a baker, but... having everything on hand, I decided to give these chocolate morsels a go.  I've been kinda craving chocolate here anyway - the kind that a tiny, foil-wrapped, milk chocolate egg, leftover from Easter won't quite squelch.

These cookies are considered chocolate sables - a type of French shortbread - but with a bit more chew than the usual shortbread, and rich in dark chocolate. The recipe calls for 1/2 teaspoon of a finishing salt called fleur de sel, which is the secret ingredient providing a nice salty flavor in contrast with the rich chocolate, but substitute 1/4 teaspoon of the more freely available sea salt if you like.

This cookie does come with a bit of history.  Greenspan got the cookie recipe back in 2000 from a French chef, Pierre Herme, who had created the cookie for the Korova restaurant in Paris, and she was just short of publishing them as Korovas in her then new cookbook, Baking From My Home to Yours, when a neighbor of Greenspan's, Richard Gold, put an inadvertent halt to that. He had grown quite fond of these cookies, because he was "convinced that a daily dose of the cookies is all that's needed to ensure planetary peace and happiness."

Greenspan decided to rename them World Peace Cookies.  The cookies earned further notoriety when Greenspan set up a New York City pop-up cookie shop for six days with her son Josh, right about the same time that the bloggers were busy baking these cookies, and the World Peace Cookies were one of the hottest selling cookies of the eight that they offered.

These are roll, chill and slice cookies and don't be dismayed if they crack a bit upon slicing. Apparently that is normal with this dough. Use a sharp knife, slice slowly and if the bottom of the slice cracks off, just push them back together before placing them on the parchment covered baking sheet.  While there had been some bakers with TWD who complained of crumbly dough, thought possibly due to natural cocoa, I used good ole Hershey's original cocoa, and had no issues with it, even without an egg in the recipe.

One thing. You really won't think these cookies are done when they are, so if you know your oven, trust the time and not your eye. These are a decadent indulgence, and if you're a chocolate lover, you will adore them.

Share

Chocolate Sables - World Peace Cookies
Adapted from the Kitchen of Deep South Dish

1-1/4 cups of all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons)
   unsalted butter, room temperature
2/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
5 ounces bittersweet chocolate (85% cacao or less),
   chopped fine

Sift flour, cocoa, and baking soda into a medium size bowl. Beat the butter using a mixer until smooth, but not fluffy. Add the brown sugar and granulated sugar, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture about 1/2 cup at a time; beat just until blended together. Add the chopped chocolate and mix only enough to distribute. Divide dough in half and place each half on sheet of plastic wrap, forming them into  logs, about an inch and a half in diameter. Wrap and place into the refrigerator for several hours or until logs are firm.

Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Using a sharp knife, cut logs into slices about one-half inch thick. If chunks break off, simply press them back into place. Place onto the parchment paper about one inch apart and bake only one sheet at a time, about 11 to 12 minutes. You really won't think these cookies are done when they are, because they don't get that familiar dryness around the edges.  If you know your oven, trust the time and not your eye.

Transfer to a rack; cool completely. These are best eaten still slightly warm, but are still especially good even once they've cooled.

Source:  http://deepsouthdish.com

Requires Adobe Reader - download it free!

Check These Out Too!

My Favorite Chocolate Chip Cookies
Ritz Cracker Thin Mint Cookies
Saltine Cracker Cookies

.
Bookmark and Share

12 comments:

  1. These look good Mary...we just finished off the Almond Joy cake, need a reprieve from the chocolate at the moment....I'll swing back to these...

    ReplyDelete
  2. They look wonderful! I love chocolate!

    ReplyDelete
  3. Hello Mary! I just stumbled upon your blog and LOVE it! Can't wait till I have more time to look into all of your recipes! All looks yummo so far! ;o) Have a blessed weekend!

    ReplyDelete
  4. These look wonderful Mary. I'll have to give them a try. I hope all is well. Blessings...Mary

    ReplyDelete
  5. Hi Mary....thanks for popping over to my place. I am happy the topic brought back nice memories of your mama frying baking....it is just such a comfort homey aroma.....I hope soon, some coolness comes your way, or at least less humidity..that is worse I think than the heat and the two combined
    YUCK........have a good w/e..

    ReplyDelete
  6. I've read lots about these, perhaps it's time I just settled down and made them!

    ReplyDelete
  7. Somehow I knew chocolate was the key to world peace. I feel calm just looking at those cookies

    ReplyDelete
  8. Mary...I really appreciate how you describe the execution of this delicious chocolate sable.
    I'll have 1 please...or 2,3,4...with a nice espresso coffee ;o)

    It's nice to make your acquaintance...I met you on CES.

    Ciao for now and flavourful wishes,
    Claudia

    ReplyDelete
  9. I'm not much of a baker either but I think even I could make these. Thanks for posting.

    ReplyDelete
  10. Oh wow...they do look incredibly indulgent...and I want to indulge! YUM =)

    ReplyDelete
  11. I don't really like cookies ESPECIALLY chocolate cookies. I made these for a crust for your peanut butter pie. i mixed them up a couple (or more) on Mothers Day and rolled them like you said and they sat that way in the fridge Because I never finished the pie or cooked them. My wife and daughter cooked them yesterday so I can make the pie tonight. I had one hot out of the oven and it was the best cookie I ever ate. Awesome does not even begin to describe it. I had to walk away so I wouldn't eat them all and not have any for the crust.

    Simply amazing.

    ReplyDelete
    Replies
    1. I can't really take a lot of credit here for the recipe but I do agree that they are a pretty great cookie! Thanks for stopping by to comment - I hope y'all enjoyed the pie too!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails