HOME > Chowhound > Home Cooking >


World Peace Cookies

Hello all,

I was planning on trying Dorie Greenspan's World Peace Cookies this weekend and I am all out of cocoa powder. I saw some Hershey's at the store yesterday, but I think these cookies call for something a bit more special. Any ideas for a really good brand of cocoa powder and where I could purchase it? (I live in NYC).


  1. Click to Upload a photo (10 MB limit)
  1. I've made them with Hershey's natural cocoa powder (which was what I had at home) and they turned out great .. one of my favorite cookie recipes so far. Back in pastry school, my instructor recommended cocoa powders from Droste and Valrhona, so you may give those a try. They should be available at Whole Foods.

    And here's an earlier thread discussing good cocoa powder brands:

    Happy Baking! ;)

    1 Reply
    1. re: dreamsicle

      I've made them with Scharffen Berger's, Droste's and Hershey's, which ever I've had in the cupboard. It's a great recipe and the cookies disappear immediately, no matter what cocoa I've used.

    2. Believe I've used Ghirardelli ... oh, I think I also used some of my black (Oreo) cocoa from King Arthur ...

      1. The first time I made them I accidently used cocoa powder for hot chocolate and they still tasted great!

        1. Another ingredient dilemma...

          I was planning to bake these cookies tonight, but I accidentally bought salted butter, rather than unsalted. I read a few articles that say you can bake with salted butter if you reduce the salt in the recipe by about 1/2 tsp per stick of butter. But the recipe only calls for 1/4 tsp fine sea salt (or 1/2 tsp fleur de sel, which I don't have).

          Should I just leave out the salt? I'm worried because it sounds like the sweet/salty balance is really what makes the cookie, even if I wouldn't be using fleur de sel anyway. Or should I try to get my hands on some unsalted butter?

          3 Replies
          1. re: fbf242

            I'd add salt. The fleur de sel adds more flavor than regular table salt. I use kosher salt and use more.

            1. re: chowser

              It seems odd, then, that the recipe calls for less fine sea salt than fleur de sel... is it because the fleur de sel has bigger crystals, so an equal weight would have more volume? (I've never used fleur de sel)

              1. re: fbf242

                I think it is the "fine" sea salt which is why you'd need less than coarser fleur de sel. I've never cooked with fleur de sel but have had it in products. I don't have fine enough of a palate that I could taste the difference from ordinary sea salt but I've never had them side by side. But, my feeling is, if I need them side by side to tell the difference, and there is such a big cost difference, it's not worth it for me.

                I shouldn't say fleur de sel has more flavor but a different flavor than table salt.

          2. These were my cookie exchange cookies over the holidays and I probably made like 8 batches of them. I used Hershey's Special Dark Cocoa and actually doubled the salt content of the cookies quite a bit and sprinkled sea salt on top of them to make salted dark chocolate chip cookies (incidentally, I used Ghiradelli chocolate chips too). People loved them - thus the 8 batches. I have access to a lot of different brands of cocoa powder, but I like the Hershey's special dark cocoa for this recipe.

            So, use whatever cocoa you personally like, and the salted butter won't really affect the final outcome of the recipe.

            4 Replies
            1. re: jazzy77

              I'm going to have to try them this way.

              1. re: flourgirl

                I think I'm going to try adding some ground dried habanero, chipotle, or cayenne to them in the future to see if I could come up with a "hot chocolate cookie." Really, it's such a fun recipe to play with.

                1. re: jazzy77

                  "Hot Chocolate" cookie! I love it! :)

              2. re: jazzy77

                I've also used flour in place of the cocoa and done the sea salt sprinkled on top. I like it better than the chocolate cookies.

              3. I ended up making these with the salted butter, plus a generous pinch of fine sea salt.

                The flavor is really wonderful, as is the "sandy" texture.

                I had some serious crumbling issues when I tried to slice the chilled logs of dough, to the point where I think only 2-3 cookies made it on to the baking tray intact. Some of them crumbled apart beyond repair, so I ended up having to just mold them into rounds. I don't think it had a notable outcome on the cookies' texture, though the ones that had been sliced were much prettier. I think part of my problem was that I chopped the chocolate too coarsely, making it harder for the cookies to stay together. It was also a very dry, cold day, so my flour probably had very little moisture. Next time I'll start with a TBS or two less of flour and see how it goes.

                1. I'm sure you've already made your cookies, but just a plug for Callebaut cocoa. It's the Cook's Illustrated pick and is quite good. You can order it in large bags (about $11/lb) online, but I've never found it in smaller quantities in the store. Good stuff.

                  2 Replies
                  1. re: Procrastibaker

                    Yeah, I second Callebaut for baking. I think it has such a clean chocolate flavor.

                    1. re: jazzy77

                      Callebaut is one of my favorites as well for the same reason. I love the way it tastes both eating out of hand and in baked goods.

                  2. Sorry to hijack your thread but I love these cookies and especially the fleur de sel! Just wondering how others have incorporated this salt into other cookies and if you used the same method as used in these cookies? thanks!

                    3 Replies
                      1. re: chowser

                        chowser, I just made the dough for these tonight to bake off for company tomorrow. I used the regular Hershey's cocoa that I had on hand, and a scant 1/2 teaspoon of Diamond Crystal kosher salt, which is what I usually use. It doesn't say coarse or fine on the box. I only had salted butter on hand, so I went easy on the salt.

                        Of course, I couldn't wait and had to bake a few cookies before chilling tonight to "test" them. They are absolutely delicious, and the salt worked just fine. I wish I had made a double batch! The Hershey's tastes great, too.

                      2. Anyone tried making them with coarse kosher salt? I have a permanent mental note to buy sea salt or fleur de sel specifically for these cookies, but I always forget.

                        1 Reply
                        1. re: yamalam

                          I have only used kosher salt (both coarse and finely ground with a mortar and pestle). I can't really compare against the fleur de sel in this recipe, but I tend to like kosher salt more because to me it has more presence in a dish than sea salt. I personally prefer the fine kosher salt in the dough and some coarse sprinkled on top.