world peace cookies


This week, I’m one of those reviewers – the ones who tweak the recipe beyond recognition, then say the recipe sucks and no one should bother making it.

Except for the ‘beyond recognition’ and ‘the recipe sucks’ parts, at least. For whatever reason, I took it upon myself to, um, improve upon this recipe. Yes, the World Peace Cookie recipe that has gotten one shining review after another.


But a few Tuesdays with Dorie members said the dough was so crumbly they could hardly roll it into a log, and that trying to slice cookies off of the log was a mess. So I added an extra tablespoon of butter. And then I figured that what’s a chocolate cookie doing without espresso powder? So I added some. And I forgot to buy fleur de sel, so I used some coarse sea salt that I’ve had forever.


And the result was good. Not mind-blowing, but good. I don’t think the espresso was a good idea – the bitterness didn’t really blend into this cocoa-flavored cookie. The extra butter seemed like it was a good thing, because the dough was still pretty crumbly. On the other hand, there was a bit of a spreading problem during baking. (Maybe a higher temperature would solve that?)


Actually, I’m not sure shortbread is really my thing. I’m not against it, mind you, but my ideal cookie is chewier. I like them; I just like these chocolate cookies better.

Jessica (along with a lot of other people) has the recipe posted.

One year ago: Chocolate Cupcakes



  1. I made this recipe a year ago and it was a flop. Then I try two other recipes from Dorie and it was also a flop.

    I’m a baker and I have been baking for years. I can usually take any cookbook and bake from it. I don’t know why I can’t with her.

    I also did not like the taste of these cookies.

    But I have to say that you have beautiful pictures! I’m glad you blogged about your experience making these.

  2. Huh, I think I’m the only one who hasn’t made these! There are definitely ways to get around the crumbly bit (maybe more mixing, or less dry ingredients), but I don’t know the recipe so I can’t really tell. You and Pierre Herme would soooo argue over the merits of chocolate chip cookies. Maybe it’d be… a war, haha 🙂

  3. Glad that the results were still good 😀

  4. I’m glad i’m not the only one that wasn’t wowed with these cookies. You’d think the espresso would highlight the chocolate flavor!

  5. Oh Bridget please try these again without the espresso. I do not like anything shortbread, and these are now my favorite cookies. I used fleur de sel, and they were amazing!

  6. Bummer that you didn’t like them that much. They look really good!

  7. I think that when something is so hyped up our expectations are shattered when the end result isn’t so great. I wasn’t thrilled with these either. Although I do think that espresso powder would have been a great addition.

  8. Oh how I adore these cookies!! They are super delicious!

  9. Well, they look good.

  10. I think your tweaks were great ideas…they look great, anyway!

  11. pinkstripes says:

    Your WP cookies look wonderful. At least you tried them!

  12. I always think its funny that sites like recipezaar where you can comment, and then the commenter says “this didn’t turn out well at all. The recipe called for lobster, but I substituted tuna, it called for lemon juice, but I substituted lime”. . . etc.

    Your cookie looks amazing!

  13. I wasn’t sure if I liked shortbread, but I did love these cookies. Yours look really nice.

  14. I actually really liked them with a very strong coffee flavor – just the hint from a bit of espresso powder might taste sort of out of place, I agree. Yours look wonderfully, darkly chocolatey though. Beautiful!

  15. teaandscones says:

    I had not made them either, but I liked them. I followed the recipe to the ‘t’ and they came out just fine. But maybe it was just beginners luck. Maybe the next one will treat you better. See you ‘in the islands.’