World Peace Cookies

Parisian pastry chef Pierre Herme created this recipe, and Marion Kane printed it in her Toronto Star column.

Kane recommends Cocoa Camino cocoa powder, and so do we!


  • 1 1/4 cups all purpose flour
  • 1/3 cup unsweetened (dark) cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup plus 3 Tbsp butter, at room temperature
  • 2/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 tsp fleur de sel or 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 5 oz (150 g) bittersweet or semisweet chocolate, coarsely chopped, or 3/4 cup semisweet mini-chocolate chips


  1. Into bowl, sift together flour, cocoa and baking soda.
  2. Working with standing electric mixer fitted with paddle, beat butter on medium speed until soft and creamy.
  3. Add sugars, salt and vanilla; beat 2 minutes more.
  4. Turn off mixer and pour in flour mixutre.
  5. Drape clean towel over top of mixer; pulse at low speed about 5 times for a second or two each time.
  6. Continuing at low speed, mix about 30 seconds more or until flour disappears into mixture.
  7. Work dough as little as possible; don’t worry if it’s crumbly.
  8. Add chocolate; mix just until incorporated.
  9. Turn dough onto work surface; gather together and divide in half.
  10. Shape into 2 logs about 1 1/2 inches/4 cm in diameter. Wrap in plastic wrap and refrigerate at least 3 hours.
  11. Preheat oven to 325F.
  12. Line 2 baking sheets with parchment paper or silicone mats.
  13. With sharp knife, slice logs into 1/2 inch/1 cm thick rounds (Don’t worry if they crack; just patch together).
  14. Arrange on baking sheets, leaving about 1 inch/2 cm between each.
  15. Bake in oven for 12 minutes—they won’t look done, nor will they be firm.
  16. Transfer baking sheets to wire rack and allow to cool.

Makes about 3 dozen cookies.

Posted on September 9, 2015 and filed under cookies & bars.