Cocoa powder should be a staple in almost every pantry, even if youre only a casual baker. Its a far more versatile ingredient than you may think, there for you whenever youre craving a batch of brownies, sure, but also when you need a cup of homemade hot chocolate, or even a new way to spice up a savory dish.
While cocoa powder may seem basic (not that theres anything wrong with that), it is in fact a bit more complicated than you may realize. There are some key things to know about how cocoa powder is made and how it should be used to ensure youre getting the most out of this common baking ingredient. For instance, it provides a lot more than just deep chocolate flavor in your baked goods, affecting the texture of cakes and cookies as well as the taste — and different types of cocoa powder, from Dutch-process to black cocoa, have their own idiosyncratic quirks. Different brands also vary widely in color, flavor, and fat content, so they can produce wildly different results.
No matter what kind you buy, how you store your cocoa powder matters, as does how you measure it. And there are some nifty tricks you can try with cocoa powder to elevate your baking to a whole other level, whether youre sticking with the familiar Hersheys or splurging on a beloved pro baker brand like Valrhona. So heres everything you need to know before baking with cocoa powder again.
Cocoa powder – Use Dutch process cocoa powder in this recipe. It provides a darker, richer flavor than natural cocoa. Brown sugar – A heavier percentage of brown sugar adds rich caramel flavor and extra moisture, which makes these cookies nice and chewy in the center.
The fat content of cocoa powder is key
Cocoa powder is made from fermented, roasted cocoa beans that are pressed in order to extract their cocoa butter, which is used for making chocolate bars, chips, and candy, as well as in other products, including cosmetics. The dry solids that are left behind after the cocoa butter is expelled are finely ground and packaged as cocoa powder, baking cocoa, or unsweetened cocoa (well get into Dutch-processed cocoa powder in just a bit).
While the process of making cocoa powder naturally strips out most of the fat, some is left behind. However, the specific percentage varies widely from brand to brand, from a mere 10% to 26% (per Handle the Heat). The lower the percentage of fat in cocoa powder, the less luscious anything you make with it will be. Higher-fat cocoa powder also has a more powerful chocolate flavor. That said, most products dont advertise their higher fat content, so how do you tell how much is in your cocoa powder? Check the nutrition label and choose a cocoa powder with at least 1 gram of fat per serving. A lower-fat cocoa powder like Hersheys will have about 0.5 grams of fat per serving.
In a post for Food52, chocolate baking extraordinaire Alice Medrich echoes this advice and points out that since most recipes call for such a small amount of cocoa powder overall, theres no reason to fear a higher fat percentage. Besides, youre baking; a little indulgence is the whole point.
They are very soft, moist cookies just taste like souffles especially when they are warm. They are crispy at the edges, moist in the middle. Even one cookie is enough to stop your chocolate craving.
Then I put the sugar in a medium bowl and add the cooled melted butter and mix well. I add in the egg and vanilla and stir well. Finally, I add the flour mixture in 2 batches and mix well. You can use a spatula or a spoon to mix the flour easily.
Today I am here with my moist, chocolate cookies. If you crave chocolate and you don’t have it, you should make these cookies immediately.
These moist chocolate cookies with cocoa powder are so delicious & easy to make. One bite is enough to stop your chocolate craving!
It is as easy as my other recipes, takes only 10 minutes to make. They stay 8 minutes in the oven until the cookies slightly set. When you remove the cookies from the oven, the cookies will be too soft to handle.
Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe
FAQ
Why is cocoa powder used in cookies?
What does cocoa powder do in baking?
Does cocoa powder make a difference?
What happens if you add too much cocoa powder to cookies?
How do you make chocolate cookies with cocoa powder?
These chocolate cookies with cocoa powder are perfect to stop your chocolate craving! They are moist in the middle, crispy at the edges. Preheat the oven to 350°F (177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside. Put the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
Which cocoa powder should I use for cookies?
Dutch-processed cocoa powder: You can use regular unsweetened cocoa, but the Dutch-processed is the best option for these cookies. Read the section “Which cocoa powder should I use” in this article to understand more about it. Baking soda: Don’t change it for baking powder. Baking soda is the best choice due to the use of cocoa powder.
Can I use coffee powder to make chocolate butter cookies?
Cocoa powder – use Dutch-process cocoa powder for rich and very chocolatey meltaways or regular unsweetened cocoa powder works just as well. Instant coffee powder – enhances the cocoa powder to make these chocolate butter cookies SHINE! It can be left out of the recipe if desired though they won’t be as rich.
What happens when you mix cocoa powder and baking soda?
Cocoa powder is slightly acidic, which means that when combined with baking soda, they chemically react, creating carbon dioxide. The Carbon dioxide expands inside the cookies, causing them to be airy and rise in the oven. That would be great if we wanted a cake-like consistency for our cookies, but here we are looking for soft and fudgy cookies.