I have a question about the recipe "Beurre & Sel's Port Jammer Cookies" from doriegreenspan. Do you suggest using natural or dutch-processed chocolate?
Natural. Even though it is frequently darker in color, the "dutch processing" (or, actually, the alkali used in the processing) removes chocolate flavor. Especially something from Dorie -- you'll want all the wonderful chocolate flavor you can get. :)
Maddogoday and SeaJambon, I use Valrhona cocoa, but at Food 52 we used a lighter cocoa and, in both cases the streusel had good flavor. Thanks for being so interested ... and so smart :)
I believe Valrhona is technical dutch processed, is it not?
Great question on Valrhona -- don't know. Recently learned, however, that if you are using Dutch processed cocoa you should also be using baking soda; natural requires baking powder (soda to powder ratio: 1 part bkg soda = 3 parts bkg pwder). In this particular recipe, there isn't a leavening component in the streusal which is where the cocoa is used, so either type of cocoa should work fine without needing to further adjust the recipe. Personally, I lean toward natural simply because I like all the chocolate flavor I can get!