To make Dorie’s original World Peace Cookies: Use 1 cup + 7 tablespoons (173g) King Arthur Unbleached All-Purpose Flour and omit the rye flour. Omit the piment d’Espelette, cocoa nibs, and raspberries. Sprinkle the tops of the cookies with flaky salt — or not.
The cookies were given their unusual name when a neighbor of culinary guru and cookbook author, Dorie Greenspan, remarked that if everyone could try these cookies there would be world peace at last. The cookies get a nice, chewy consistency from the addition of brown sugar. Plus, the chocolate chunks add a gooey texture that few can resist.
"I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours. I've seen them huge and small," Greenspan said. "I don't think you can do much to make them better and happily, there's little you can do to ruin them. Except overbake them."
They're made up of well-salted, well-buttered cocoa dough, with generous pockets and wisps of chocolate feeding through. "I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours.