World Peace Cookies 2.0 | Connecticut Public

Name: World Peace Cookies 2.0 | Connecticut Public
Ingredients: 1 cup (136 grams) all-purpose flour; 1/2 cup (60 grams) rye flour; 1/3 cup (30 grams) Dutch-processed cocoa ((I prefer Valrhona)); 1/2 teaspoon baking soda; 1 stick plus 3 tablespoons (11 tablespoons; 5½ounces; 155 grams) unsalted butter, (cut into chunks, at cool room temperature); 2/3 cup (135 grams) packed brown sugar; 1/4 cup (50 grams) sugar; 1/2 teaspoon fleur de sel or ¼ teaspoon fine sea salt; Pinch of piment d’Espelette or a smaller pinch of cayenne; 1 teaspoon pure vanilla extract; 5 ounces (140 grams) semisweet or bittersweet chocolate, (chopped (chip-size pieces)); 1/3 cup (45 grams) cocoa nibs; 1/2 cup (15 grams) freeze-dried raspberries, (coarsely chopped or broken); Maldon or other flaky sea salt for sprinkling ((optional))

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Pierre Hermé, the famous Paris pastry chef, gave me his recipe for chocolate sablés, a recipe I renamed World Peace Cookies, more than twenty years ago. Over the years, I’ve made little tweaks...

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Stand mixer
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Sifter
Silicone baking mat
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Ingredients

1 cup (136 grams) all-purpose flour
1/2 cup (60 grams) rye flour
1/3 cup (30 grams) Dutch-processed cocoa ((I prefer Valrhona))
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons; 5½ounces; 155 grams) unsalted butter, (cut into chunks, at cool room temperature)
2/3 cup (135 grams) packed brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or ¼ teaspoon fine sea salt
Pinch of piment d’Espelette or a smaller pinch of cayenne
1 teaspoon pure vanilla extract
5 ounces (140 grams) semisweet or bittersweet chocolate, (chopped (chip-size pieces))
1/3 cup (45 grams) cocoa nibs
1/2 cup (15 grams) freeze-dried raspberries, (coarsely chopped or broken)
Maldon or other flaky sea salt for sprinkling ((optional))