Chocolate Crinkle Cookies, again
Who cares if I make classic Christmas holiday cookies in spring? At least J doesn't. This time I made these cookies with natural cocoa powder, instead of Dutch-processed cocoa powder that I used last time to see the difference that Cook's Illustrated mentioned. So, natural cocoa powder will bring to the cookies "straightforward chocolate flavor with some acidity, light color, drier crumb and less spread;" Dutch-processed will "fruity, bitter chocolate flavor with dark color and moister, fudgier crumb." Let's see!
