Question 1

I don't have Dutch processed cocoa powder, can I use regular?

Accepted Answer

You can substitute regular (or natural) cocoa powder for this recipe, but instead of 1 tsp baking powder, use 1/2 tsp baking soda. This will help the cookies rise properly.

Question 2

Can I make the cookies smaller

Accepted Answer

Yes, you'll just want to use a smaller scoop. Smaller cookies tend to bake faster too, so set the timer for 8-9 minutes and keep an eye on them towards the end of baking so they don't get too done/dark.

Question 3

Can I add chocolate chips to make them extra chocolatey?

Accepted Answer

Umm yes! Fold in 1/2 cup of chopped baking chocolate or chocolate chips last, just before scooping the cookies.

Question 4

Does the dough freeze?

Accepted Answer

It does. After preparing the dough as described above, pop it in the refrigerator to harden up a little bit, then put it in an airtight container and freeze it for up to 3 months.

When you're ready to use the dough. Let it thaw in the refrigerator overnight and then let it come up to room temperature before scooping and baking the cookies.

*Note - you can also freeze the baked and cooled cookies. Place them in an airtight container in the freezer for up to 3 months.

Question 5

Why did my cookies spread out so much?

Accepted Answer

There are a lot of variables in baking. It could be that your butter was too warm or you used the wrong leavening agent for the type of cocoa powder.

Dutch processed cocoa powder cookies need baking powder to rise, whereas natural cocoa powder reacts with baking soda, creating a chemical reaction to lift the cookies. If you mix them up, the cookies won't rise properly and may spread out way too much.

For more baking troubleshooting check out our baking resource page.

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