![]() The cocoa powder should be Dutch-processed, meaning it was treated with a base to raise the pH of the cocoa, leading to a darker colour and a richer flavour.ĭo not use "natural" cocoa powder for this recipe. The type of cocoa powder makes a differenceįor this recipe, you should use a dark cocoa powder, like Cacao Barry Extra Brute. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt in that case.
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