Last week I saw an email from Susan of She’s Becoming DoughMessTic about Operation GALS. She was looking to see if others would be interested in sending goodies to soldiers in Iraq. You can read about it on her site.

I jumped right in and wanted to help out. I have known people who have been over in Iraq and thought it would be great to be a part of this.

Then, life happened. I ended up out of town for 3 days and my first day back, I had one thing after another happening that was putting me down. I didn’t have time to post in time. BUT, I made the cookies and they are now on their way to Corporal Jason Ballard. Jason, I hope you enjoy the cookies I made for you!

I decided what better cookie to send than the World Peace Cookies from Dorie Greenspan’s Baking cookbook. So, I made a batch and sent them off to Jason. Below are a few photos of the cookies. I hope the guys over there enjoy them with the rest of their goodies they will be receiving!

These cookies were so easy to make. The recipe is as follows:

1-1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 Tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store bought mini chocolate chips

To mix, I did the following:

I put the flour, cocoa, and baking soda into a bowl and mixed well to combine. Next, put the softened butter in your standing mixer (or use a hand mixer) and beat the butter on medium until soft and creamy. Add both sugars, the salt and vanilla extract, and beat 2 minutes more.

Turn off the mixer and pour in the dry ingredients. I started slowly so flour did not fly everywhere, then once it was incorporated, I continued to mix until the flour disappeared into the dough. Next you toss in the chocolate (I used the mini chips). I have also mixed in some of the Kraft Caramel Bits – which is a nice addition – and sprinkled some grey sea salt on top. Bake at 325 for 12 minutes.

Shape into two logs that are 1-1/2″ in diameter. Wrap in wax paper and refrigerate for at least 3 hours. You can freeze dough for up to 2 months. If you freeze the dough, you don’t need to defrost before baking, just slice and bake the cookies for 13 minutes instead.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Megan August 1, 2008 at 2:37 am - Reply

    Perfect cookie choice. I just signed up today and I was thinking Biscotti. How fun and how neat for the boys(and gals).

  2. Jenny August 1, 2008 at 2:46 pm - Reply

    I seriously could eat a dozen of these chocolate cookies in about 5 minutes. They look incredible!

  3. shellyfish August 2, 2008 at 1:05 am - Reply

    I’m all for Peace, and when Peace and Cookies are together, well, that’s a very zen thing indeed!

    I’m so glad you discovered the Lara bars – but yeah, just ridiculously expensive. Those fig bars are super yum, and here’s a link to another homemade one :


  4. cookinpanda August 2, 2008 at 2:30 pm - Reply

    These are my kind of cookies. Simple and not too sugary.

  5. Jacque August 4, 2008 at 2:46 am - Reply

    My hat’s off to you for making these for such a good cause.

    I’ve made these before, they are good, aren’t they?

  6. Elle August 6, 2008 at 4:28 am - Reply

    I keep seeing these around and can’t wait to try them! And what a great cause, too!

  7. Passionate About Baking August 6, 2008 at 7:42 am - Reply

    These are beautiful & the feeling behind it is even better. I think these are the same as the Parisian Korova Cookies…I do hope jason enjoyed them. Good for you…

  8. Anonymous November 4, 2009 at 9:22 am - Reply

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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