One batch followed the recipe's instructions to use cocoa powder,sifted into the dry ingredients; in the second, I substituted the weight of cocoa powder for melted, unsweetened chocolate and added it to the creamed butter and sugar.
Otherwise I left the ingredients as-is, without adjustments to the recipe's overall fat content. The cookie made with cocoa powder was much darker and tasted more chocolatey, while the cookie made with unsweetened chocolate came out bland by comparison. Not enough cocoa solids to flavor the cookies, and without cocoa's bitter edge, the cookies were too sweet.
The unsweetened chocolate cookie was also more cakey and crumbly than the cocoa powder cookie. While the cocoa powder cookie had a nice chew and slight snap, the unsweetened chocolate had a soft bite with crumb that seemed to disintegrate and become sand-like in my mouth. Fat: unsweetened chocolate is full of it, and too much fat in a cookie can prevent the gluten in flour and proteins in eggs from holding the cookie together.
Even if you adjust the fat content, in a recipe, swapping out some butter to compensate for added cocoa butter, the results won't be quite the same. Different fats have different structural and melting characteristics, and they all can affect how a cookie crumbles, so to speak. By the way, this is why high-fat, low-moisture desserts like cookies often call for cocoa powder instead of melted chocolate: cocoa delivers a bigger and more balanced chocolate bite without messing up the cookie's fat content.
But if You Have to Substitute While I don't recommend substituting chocolate for cocoa in a recipe or vice versa , you can do it if you have to. The trick is to adjust your ratios to compensate for the higher concentration of cocoa solids in cocoa powder and the added fat in unsweetened chocolate.
The formula assumes that 1 pound of unsweetened chocolate is equal to 10 ounces of cocoa powder plus 6 ounces of fat. The final recipe results won't be identical, but will make something reasonably tasty.
Therefore, the adjusted recipe would use grams of cocoa powder and 75 grams of fat. Since most people don't have pure cocoa butter in the cupboards, your best alternative is shortening, which is low in moisture, bland like cocoa butter, and melts in a similar way. So, if you're in a pinch and must make a substitution, this formula will do the trick for any recipe from pudding to cake. Give the equation a try! But if you're not into slide rules and left your TI in the 10th grade, make life easier and head to the grocery store.
Actively scan device characteristics for identification. Use precise geolocation data. Note: Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes. Note: Do not confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes.
They are not the same thing. Or hankered for a slice of devil's food cake that was as deep and dark and chocolatey as you always think it should be?
The answer, fellow bakers, is black cocoa powder. This is an ultra-Dutch processed cocoa powder. All the acidity has been neutralized, rendering the cocoa powder completely mellow, non-bitter, and very black. Think of black cocoa powder almost as more of a coloring ingredient than a flavoring one—it will turn your baked goods as deeply black as you could ever hope for. Because it's been so heavily Dutch processed, this cocoa powder presents some challenges when baking.
It contains almost no fat, which can make baked goods dry and crumbly. You can either use half black cocoa and half regular Dutch-processed cocoa in your recipe, or you can up the fat a little bit. Oreo cookies use Black Cocoa. This is done to intensify the flavor of the cocoa powder. Can I use sweetened cocoa powder in recipes that call for cocoa powder? Do not use it in recipes that call for cocoa powder.
Does anyone know to adjust a recipe that calls for unsweetened cocoa powder when all you have is sweetened cocoa powder? My husband bought the wrong kind and I was wondering if I could still use it. I'm making a chocoalate cake and brownies. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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