I don’t love the taste of cocoa powder, as I find it distinctively different from chocolate, so I thought I’d give a couple of tips about double chocolate cookies that use it differently or not at all.

1.) Replace it. But with what you say? Place your chocolate chips or chunks in a food processor and pulse until there are still chunks left but you have some dust in the bowl. Alternatively blitz some extra chips to dust. Use this to replace the cocoa powder in your recipe and the result will not have the cocoa powder colour, but it will have a more chocolately taste.

2.) If you want to use cocoa powder, try creaming it into the butter with the sugar. This will sort of make chocolate as the cocoa powder is chocolate with the cocoa butter removed and then ground to a dust. Mixing it with fat will give a more chocolatey taste and still give the dark colour people associate with double chocolate cookies.

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  3. When flouring a pan, try using cocoa powder
  4. A few tips for flavouring shortbread
  5. What is the best type of flour for extra light cookies?
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