This recipe comes from Dorie Greenspan’s ‘Baking from my Home to Yours‘. The buttery, crumbly chocolatey sablés are the brainchild of Pierre Hermé (creator of the famous Isaphan and is the person who popularised macarons) and were renamed World Peace cookies by Ms Greenspan’s neighbour who claimed a daily dose of these will ensure planetary peace and happiness. With a name and story like this, I simply had to try them out. And yes, these are as good as they claim to be.
Cookie dough logs that you slice and bake when required are also one of the best baking hacks. These are great stored in the fridge for up to 3 days, or if you want to store them for longer, cut the chilled logs into rounds first, then freeze for up to 2 months.
1 ¼ cups plain flour
⅓ cup unsweetened cocoa powder
½ tsp baking soda
165g butter, at room temperature
⅔ cup light brown sugar, packed
¼ cup caster sugar
¼ tsp sea salt, ground finely (or ½ tsp fleur de sel)
1 tsp vanilla extract
140g bittersweet chocolate, chopped into chips (I used Callebaut)
Sift the flour, cocoa and baking soda together. Cream the butter until fluffy, then add in sugars, salt, vanilla extract and beat for a further 2 minutes.
Pour in all the dry ingredients (use mixing guard if your stand comes with it, or a towel if it doesn’t), and pulse the mixer at the lowest speed until the dry ingredients no longer threaten to envelope the kitchen. Then, mix at low speed for 30 seconds until flour is incorporated.
Add the chocolate chips and mix. Tip out dough onto a working surface and divide in half. Shape into logs around 5cm in diameter, I find that rolling them under a sheet of cooking paper . Chilled in fridge for 3 hours, then cut into ~1cm slices. Bake at 170°C for 12 minutes. Cool on rack.