All Over the Map Kitchen
BakingParis, France2000s

World Peace Cookies

Also called Korova cookies, chocolate sablés

Slice-and-bake chocolate sablés with fleur de sel and chopped bittersweet chocolate, sandy and crumbly rather than chewy.

Makes
about 36 cookies
CookiesMake aheadFreezes well

Adapted from Dorie Greenspan, after Pierre Hermé's Korova cookie

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Method

  1. Sift the flour (175 g1¼ cups), cocoa powder (30 g⅓ cup) and baking soda (3 g½ tsp) together.

  2. Beat the butter (150 g1 stick) until creamy. Add the light brown sugar (120 g⅔ cup), granulated sugar (50 g¼ cup), fleur de sel (½ tsp) and vanilla (1 tsp) and beat 2 minutes more.

  3. Add the dry ingredients on low, pulsing the mixer at first to keep the flour from flying. Mix only until the flour disappears, then fold in the bittersweet chocolate (150 g5 oz). Don't overwork the dough.

  4. Shape into two logs 1½ inches across, wrap and chill at least 3 hours, or up to 3 days.

  5. Heat the oven to 325°F (165°C) and line baking sheets.

  6. Slice the logs ½ inch thick, pressing any cracked rounds back together. Space them about 1 inch apart.

  7. Bake one sheet at a time for 12 minutes. They will look underdone and won't seem firm; that's right.

  8. Cool on the sheet until just warm, or to room temperature.

Notes

  • Don't overbake. Pulling them at 12 minutes, while they look soft, keeps them sandy rather than dry.
  • Measuring by cup. Spoon and level the flour and cocoa; scooping packs them and makes the dough dry.
  • Freezing. The logs freeze up to 2 months and slice straight from the freezer, so you can bake a few at a time. Add about a minute to the bake.

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.