I tried this but made the following changes: only use 1/2 cup of cocoa, and change the sugar to half white & half brown. If you are using some shortening with the butter you need to add 1 tbsp. of water per 1/2 cup of shortening to equal 1/2 cup butter. This will help with the dryness factor that is a problem for some. Also, increase the salt to 1/2 tsp (you always want to use salt when you are using cocoa to make the chocolate flavour come alive). I also increased the baking soda to 1 tsp to help with the rise. The batter should be fairly moist when putting onto the cookie sheet (almost hard to shape) and they come out high and nice. Good luck!
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I tried this but made the following changes: only use 1/2 cup of cocoa, and change the sugar...