These marvelous cookies and their unique name come from the inimitable Dorie Greenspan, the idea being that if everyone had them, world peace would be inevitable. I think she may just be on to something there. I remember back in ye’ ol’ days of blogging when these were absolutely all over the place with everyone raving about them, but I never got around to making them. Last year while perusing her cookie book which I simply adore, I realized I had never discovered what all the fuss was about. I whipped up a batch of the dough, and proceeded to fall in love.

Given the name and the hype you might expect something over the top with complex techniques or fancy or unusual ingredients, but thankfully that isn’t Dorie’s style. Simplicity is always a virtue, but I consider it nearly essential when it comes to holiday baking. In the season of fever pitch baking and general life chaos, a recipe that is easy, simple, and so damn good is precisely what we all need.

With cocoa powder in the dough and a healthy dose of chopped dark chocolate mixed in, these simple beauties are perfect for the chocolate lovers on your list. Even better, they are slice and bake cookies which means you can prep the dough whenever you have a bit of free time and then have it ready to go in your fridge or freezer to pop into the oven when you need them. No rolling and cutting, no frosting or icing, these are about as simple as it gets. I kept these on hand throughout much of last winter and they were a life saver for lunch desserts for the kids, or an extra special little snack for myself when I was craving such a treat.

  • Prep about 15 minutes
  • Cook 12 minutes
  • Yield about 3 dozen cookies


  • 1¼ cups (170 grams) all-purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • ½ tsp. baking soda
  • 11 tbsp. (155 grams) unsalted butter, at room temperature
  • 2/3 cup (134 grams) packed light brown sugar
  • ¼ cup (50 grams) sugar
  • ½ tsp. fleur de sel or ¼ tsp. fine sea salt
  • 1 tsp. vanilla extract
  • 5 oz. good quality bittersweet chocolate, coarsely chopped


  • 01

    In a medium bowl, combine the flour, cocoa powder, and baking soda; whisk to blend. In the bowl of an electric mixer, combine the butter with both sugars. Beat on medium-high speed until soft and fluffy, about 3 minutes. Blend in the salt and vanilla. Add in the dry ingredients and mix into the butter mixture on low speed until the dough is homogenous and forms large, moist curds. Add in the chopped chocolate and mix to incorporate.

  • 02

    Turn the dough out onto a work surface and gather it together, kneading it just slightly if required. Divide the dough into two equal portions and shape each into a round log about 1½-inches in diameter. Roll up each dough log in parchment paper, twist the end to seal, and chill the dough, either in the refrigerator for at least 3 hours or the freezer for at least 2 hours.

  • 03

    When you are ready to bake, heat the oven to 325˚ F. Line baking sheets with parchment paper or silicone baking mats. Use a long, sharp knife to slice the dough into ½-inch thick rounds. If the rounds crack while you are cutting them, just squeeze the pieces back together – they will be fine after baking. Space the rounds out on the prepared baking sheets about 2 inches apart.

  • 04

    Bake for 12 minutes, keeping the oven door closed the entire time. Transfer the baking sheet to a wire rack and let the cookies cool until just warm before moving or eating them.