When we asked Alison Roman, the mastermind behind Instagram's favorite chocolate chip cookie, for her favorite cookie recipe, she dropped a pretty big truth bomb: "I don't really like cookies that much."
Once we regrouped from a brief initial shock, Roman did admit that there is at least one other cookie recipe out there that she swears by: Dorie Greenspan's Korova sable cookie. "I think it's one of the best recipes out there. It's just classic. It's almost like an Oreo, but crunchier because it's thicker."
Equipped with this glowing review from the cookie queen herself, I decided that I needed to give this recipe a try — and see if these cookies live up to the hype.
As with most tasks, before diving right in, I did my research. It turns out that Roman's other favorite cookies also have a pretty stellar reputation too (and obviously Dorie Greenspan is a baking legend). Greenspan first published the recipe for her French chocolate shortbread (Korova) in Paris Sweets back in 2002. The Korova was first made famous by pastry chef Pierre Hermé, who named the chocolatey dessert after the Parisian restaurant where he prepared it. Once Greenspan's recipe made its rounds, it became known as the "World Peace Cookie," because "if everyone had it, peace would reign o'er the planet."
All the more reason to MAKE. THESE. COOKIES.
To be completely honest, I'm not a baking expert. But luckily, the beauty of Alison Roman's OG cookies is that they're basically foolproof. Even a devotee of cookie-dough-in-a-tube (like me) can successfully make them (I have! And they're just as perfect as everyone says they are!). And if that's true of Roman's cookies, it must be true of Greenspan's too, right? Right?
There was only one way to find out, so I headed to my local Stop and Shop to gather ingredients (i.e., chocolate). After a slight panic attack that the Hershey's cocoa powder in the baking aisle was not fully "dutch-processed," I googled it and stumbled across a glorious Kitchn article ensuring me that it was. Crisis averted.
I returned home, fired up my KitchenAid stand mixer, and got to work mixing a crumbly, chocolatey dough, as directed. I then shaped the dough into two 1.5-inch logs, wrapped them tightly in plastic wrap, and stashed in the freezer to get ready for baking. (But not before swiping a taste of the dough, which funny enough, did evoke Oreo vibes.)
After waiting the LONGEST two hours of my life for the dough to chill, I sliced the logs into rounds, placed them on lined baking sheets, then baked them at 325°F for 12 minutes (one sheet at a time). Once slightly cooled, I ate one. And then another. And another. And then immediately raided my kitchen for a cookie tin to stop myself from eating them all before letting anyone else have a try.
The verdict is in, and Alison Roman is right. If you ever doubted whether or not these cookies will end all of the world's problems, I'm here to assure you that they can and will. Fresh out of the oven, these buttery shortbread cookies melt in your mouth along with the chunks of gooey chocolate in every bite.
TBH, I was worried that there would be an overabundance of chocolate (as if there's such a thing), but the flavor is not overbearing at all. In fact, the crunchy burst of cocoa pairs perfectly with a sprinkle of flaky sea salt. Just like Roman said, these cookies taste like Oreos (but better) — and world peace.