When turning a non-chocolate (blonde) baked good into a cocoa/chocolate one (ex- quick bread, scones) does one substitute cocoa for flour or just add cocoa to the product? if the latter,are there guidelines for adding liquid, fat, etc. to compensate for the greater quantity of dry ingredients? thx so much.
Please enter a valid email address.
Well played. You deserve a cookie.
From chewy & sugar-rolled to crisp & brittle (with everything in between!)
Meet Your Cookie Match
For a Juicier Roast, Do This
Sale! Smart Cookware & Sharp Knives
The Illustrated Biographies of 16 1/2 Desserts
Marble: Stone Cold Stunners
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.