chocolate cookies recipes with baking powder

If you are baking a cake, for example that calls for 1 cup of cocoa powder and 2 sticks of butter, you can use 5 1/3 ounces of baking chocolate, melted, and leave out 5 /13 tablespoons of the butter which is a little over 1/2 of a stick.Ĭhocolate has earned a bad rep over the years, being blamed for everything from acne to tooth decay, but the good news is that recent studies are proving that chocolate is not to blame for many of these problems. TO SUBSTITUTE BAKING CHOCOLATE FOR COCO POWDERįor every three tablespoons of coco powder called for, use one ounce baking chocolate and eliminate one tablespoon of fat from the recipe. The only reason for this is that it helps make the mixture more moist where straight coco tends to make a mix that is a little more dry. You don’t have to melt the fat and mix them unless the recipe calls for melted chocolate, like a brownie. You can sift the coco powder with the other dry ingredients and add the fat with the other fats in the recipe.

So for a recipe calling for 3 ounces of bakers chocolate you can safely substitute 9 tablespoons of coco powder and 3 tablespoons of butter or other fat. This fat is usually butter for the best flavor, but margarine and vegetable shortening also produce good results. TO SUBSTITUTE COCO POWDER FOR BAKING CHOCOLATE in a recipe, for every one ounce of bar chocolate called for in the recipe substituteģ Tablespoons of coco powder and 1 Tablespoon of fat. Bar varieties like bakers chocolate are better suited to use in butter based cakes, sauces and puddings like a chocolate mouse. Making hot cocoa for example, in cakes without butter like angel food,or often when making a chocolate variety of cookie. The practice of substituting coco powder for bar forms of chocolate, therefore, is not only perfectly acceptable, it is often desirable.Ĭoco powder is often a better choice for certain applications. The bar is still perfectly good to eat or use in cooking. that is the fat that has come to the surface. If you have ever left a bar of chocolate on the counter and then put it in the fridge to harden back up, you may have noticed that there appears to be a gray-white film on it. Many varieties also contain a quantity of milk. There are a few things to consider however.Īll forms of bar chocolate are a mixture of coco powder,fat, and unless you are using unsweetened baking chocolate, sugar. Yes, you can, usually, successfully interchange a powdered form of coco with a bar form. Although most believe that the Aztecs were the first to use chocolate, there is evidence that it was used by the ancient Maya as early as 500a.d.Įnough of the trivia lesson, you came for chocolate substitutions. Chocolate was an American invention and in the 1500’s it was, literally, as good as gold and was used by native Americans as currency. Now there’s a bit of trivia to impress your chocolate loving friends with. The finest chocolates however come from the Criollo tree beans. Ninety percent of the chocolate production in the world today does.

If you are eating a chocolate bar today, the bean for that bar probably came from a Forastero Cocoa tree. There are three main varieties of the cocoa tree, the Forastero, the Criollo, and the Trinitario. It is a fruit of the tree that has a whitish flesh and purple hued seeds which, when dried, become what we know commonly as the coco bean. Although a native to the Central and South Americas, the Cocoa tree is now found all around the equator. It can turn a bad mood, soothe tempers, and encourage romance. Chocolate is a substance that has a power over people. Chocolate might be one of the most love flavors on the planet.

Chocolate cookies recipes with baking powder