Korova Cookies by Pierre Hérme

Yields 28 cookies


  • 175 grams all-purpose flour
  • 30 grams Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 150 grams unsalted butter, at room temperature
  • 120 grams light brown sugar
  • 50 grams granulated sugar
  • 1/2 teaspoon fleur de sel
  • 1 teaspoon pure vanilla extract
  • 150 grams bittersweet chocolate, chopped or chips



  1. Sift the flour, cocoa, and baking soda together and put aside.

  2. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy.

  3. Add both sugars, the salt, and vanilla extract and beat for another minute or two.

  4. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated.

  5. Toss in the chocolate pieces and mix only to incorporate.

  6. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.

  7. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)

  8. Center a rack in the oven and preheat the oven to 325º F (165º C). Line two baking sheets with parchment paper and keep them close at hand.

  9. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick.

  10. Place the cookies on parchment-lined baking sheets, leaving about 1 inch (2.5 cm) spread space between them.

  11. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.

  12. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.

  13. Repeat with the second sheet of cookies.

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