Thanks for the post. Question: I want to try a cookie recipe that is supposed to rise in the oven and then flatten out when it's baked, and chewy in texture. The recipe uses b. soda, but the blogger who gave the recipe suggested using Ghiaradelli cocoa which is dutch. Do you suppose if I used my cocoa blend that has both types of cocoa I will end up on the puffy cookie side or flat chewy, the latter being the desired outcome? Thanks.

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