From America’s Test Kitchen.
Dan Souza explains why cocoa powder is a crucial baking ingredient, but is often overlooked. He shows how Dutch-processed, high-fat cocoa creates richer flavor and moister texture than natural or low-fat varieties. Using our hugely popular recipe for chocolate crinkle cookies, Dan highlights how cocoa’s pH and starch content dramatically affects baked goods. The cookies are perfectly fudgy, deeply chocolaty, and almost too good to share.
Chocolate Crinkle Cookies Recipe: https://cooks.io/4iicuzW
The Best Cocoa Powder: https://cooks.io/4r6zSnM
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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
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