I know natural cocoa powder works best with baking soda, and Dutch-processed works with baking powder due to acidity levels, but what cocoa works best in a cookie recipe that calls for both cream of tartar and baking soda, which sort of works like baking powder when used together?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)