Exchanging regular cocoa for Dutch Process (dark) in cookie recipe?!


Question: Exchanging regular cocoa for Dutch Process (dark) in cookie recipe!?
If a recipe calls for ? c!. Hershey’s Dutch process (special dark) cocoa and ? tsp!. baking soda, how would I go about using regular cocoa instead of Dutch process!? I know there is a change in acidity, would I alter the type or amount of leavener used!?

also, Dutch process is made w/ Alkali!.!.!. anyone know what that means!?Www@FoodAQ@Com


Answers:
Put in a little (maybe 1/4 c!.), taste the cookie dough, if it doesn't taste chocolaty enough try more!. Don't get stuck on a recipe!.

An alkali is a salt which will make the cocoa less acidic (more basic)!. Baking soda is a type of alkali!. You might want to increase the baking soda slightly if the cocoa you are using is not alkaline!.Www@FoodAQ@Com

Dutch process already has the baking soda in it, I think, to make it basic (non-acidic)!.

Just sub equal parts!. You won't have as dark a result though, since you're not using the Dark cocoa!.Www@FoodAQ@Com





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