I joined Tuesdays With Dorie in November, and the recipe this week, World Peace Cookies, was the very first repeat for me (spoiler: there is another in a couple weeks!). Since acquiring Baking in August, these cookies have become one of my very favorite things to fill my cookie jar with. To me, they are really the consummate chocolate cookie: crunchy, chocolaty but not too rich or sweet, and just small enough that you don’t feel guilty nibbling several in one sitting. Oh, and I like that you can divide the work over the course of two days. Since I often do not have a lot of spare time in the evening, I appreciate recipes that can be made one day and baked the next. And World Peace Cookies ship well. I once sent some to my mom and brother, and they thought they were fancy cookies from a bakery. I really can’t stop going on about the virtues of these cookies!
Having made these before, I really didn’t have any problems with the dough or the baking process. I tend to overmix cookie dough, and this is one of the times I believe it works in my favor, since a lot of the TWD bakers found the dough crumbly. This was the first time I’d baked World Peace Cookies with authentic fleur de sel, and though it was nice to be able to try them with the recommended salt, I didn’t find a huge taste difference.
After my effervescent praise of these cookies, it is only natural that this recipe gets a 10 for Deliciousness. It gets 3 for Effort, giving it an excellent EDR of 3.33. Many thanks to Jessica of cookbookhabit for choosing my very favorite - so far - Dorie recipe. You can find the recipe for World Peace Cookies on Jessica’s site and you can look here to see what the other TWD bakers thought of these cookies.