- World Peace Cookies 4.0
I’m so excited that this year I got to take part in The Great Food Blogger Cookie Swap. The cookie swap brought together about 600 food bloggers from all over the world to support a great cause, Cookies For Kids’ Cancer. Each participant was given 3 bloggers to send cookies too, which was to remain secret until the time that they received the cookies. In the end, each person would receive 3 dozen cookies, 1 dozen from each blogger who had them as a match. Two out of 3 cookie boxes travelled all the way across the country to Vancouver, quite the trek for a little cookie!
Before ever receiving any cookies, I had decided to make the famed World Peace Cookie by Dorie Greenspan, a cookie which I had never made, but had heard rave reviews over. But then, I received my first dozen cookies from Salt and Serenity, and they were one of the best cookies I had ever had! In fact, the three of us who ate them, deemed them one of the best cookies ever! There was even a fight for the last one!! I just knew that they were a cookie that I had to share with my matches, they were just too good! So, the indecisive person in me couldn’t decide which cookies to make, and likely breaking some sort of swap rule, I made both. I like to live on the edge 
I have to be honest and admit that I am not really a cookie person. But when I do have a cookie, I tend to like them soft. These cookies were crisp, and I surprisingly absolutely loved them. It totally changed the way I looked at cookies. The non chocolate version, world peace cookies 4.o were crispy, and studded with dark chocolate and cocoa nibs, and what I loved most was their salty sweet finish. They were cookie perfection. I changed up the original world peace cookies just a tad by adding in some cocoa nibs, and espresso powder to really bring out the chocolate flavour, as well as a few other small changes. In theory, both cookies were the same, just with one variation. These were equally as good as the 4.0 version, but with just more chocolate.
I urge you to add these cookies to your holiday baking, I promise you will love them!
Thank you to all bloggers who sent me cookies, they were fabulous! Check out their awesome blogs! Dana from Hot Pink Apron, Katie from Katie’s Plate, and Salt and Serenity.
A crisp cookie studded with dark chocolate chunks and cocoa nibs with a sweet and salty finish.
Ingredients
- 1 1/2 cups plus 1 tablespoon all purpose flour
- 1/2 teaspoon baking soda
- 1/2 heaping teaspoon fleur de sel, plus additional for sprinkling
- 11 tablespoons (5.5 ounces) unsalted butter, room temperature
- 2/3 cup (packed) dark brown sugar
- 1/4 cup sugar
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (4 ounces) dark chocolate chopped (60 to 85%), I used 72%
- 1/4 cup ( 1 ounce) cocoa nibs
- 1/4 cup fine turbinado sugar, for rolling the cookies in
Instructions
- In a medium bowl, whisk to combine the flour, baking soda, and fleur de sel.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 3 minutes. Add in the egg yolk and vanilla, and beat to combine.
- Reduce the mixer speed to low and add in the flour mixture. Beat until just combined. Add in the chopped chocolate and cocoa nibs and mix until just combined.
- Turn the dough out onto a sheet of wax paper and shape it into a square log, about 12 inches long and 1.5 inches wide, using the counter to smooth the sides. Gently roll the dough in the wax paper and refrigerate it for about 3 hours or up to 3 days.
- Preheat oven to 325 degrees F. Line baking sheet with silicone baking mat or parchment paper.
- Place 1/4 cup of turninado sugar in a small bowl. Using a sharp knife cut the dough into slices about 1/2 inch thick and dip the slices into the sugar, on all 4 sides.
- Place the cookies onto the prepared baking sheets, spreading them 2 inches apart. Lightly sprinkle the tops of the cookies with fleur de sel.
- Bake the cookies, one sheet at a time until the edges have set and the tops are puffy, about 12 minutes. Allow the cookies to cool on the cookie sheet for about 2 minutes, then gently transfer to a cooling rack to cool completely.
- Storage: The cookies will keep in an airtight container for up to 1 week.
A crisp chocolate cookie studded with dark chocolate and cocoa nibs with a sweet and salty finish.
Ingredients
- 1 1/4 cups all purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 11 tablespoons (5.5 ounces) unsalted butter, room temperature
- 2/3 cup (packed) dark brown sugar
- 1/4 cup sugar
- 1/2 heaping teaspoon fleur de sel
- 1 1/2 teaspoons instant espresso powder (optional)
- 1 teaspoon pure vanilla extract
- 3 ounces dark chocolate chopped, (60 to 72%), I used 72%
- 1/4 cup cocoa nibs
- 1/4 cup turbinado sugar for rolling dough in
Instructions
- In a medium bowl, whisk to combine the flour, cocoa powder, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 3 minutes. Add in the salt, espresso powder, and vanilla, and beat to combine for about 1 minute.
- Reduce the mixer speed to low and add in the flour mixture. Beat until just combined. Add in the chopped chocolate and cocoa nibs and mix until just combined.
- Turn the dough out onto a sheet of wax paper and shape it into a square log, about 12 inches long and 1.5 inches wide, using the counter to smooth the sides. Gently roll the dough in the wax paper and refrigerate it for about 3 hours or up to 3 days.
- Preheat oven to 325 degrees F. Line baking sheet with silicone baking mat or parchment paper.
- Place 1/4 cup of turninado sugar in a small bowl. Using a sharp knife cut the dough into slices about 1/2 inch thick. Dip the slices into the sugar, on all 4 sides and place the cookie slices onto the prepared baking sheets, spreading them 2 inches apart. Lightly sprinkle the tops of the cookies with fleur de sel.
- Bake the cookies, one sheet at a time until the edges have set and the tops are puffy, about 12 minutes. Allow the cookies to cool on the cookie sheet for about 2 minutes, then gently transfer to a cooling rack to cool completely.
- Storage: The cookies will keep in an airtight container for up to 1 week.
Enjoy!!
xoxo Jessica
World Peace Cookies 4.o from Salt and Serenity, and original World Peace Cookies adapted from Baking: From My Home to Yours
