Most interesting! I do have myself in a confused state. I have Hershey's Dark Cocoa, 100% cacao. Thought I would try this in a cookie recipe that I am creating. On reading this article, I can't decide what to change, even though this recipe tastes great. I have fat- 2 sticks butter; eggs; acidity- brown and white sugar; 2 tsps. expresso dissolved in 2 tsps. vanilla extract; 1/2 cup milk chocolate powder. For dry ingreds. 1 1/4 tsp. each baking soda and salt; flour and 1/4 cup dark special cocoa. Then add milk chocolate chips. I am trying to decide if this all balances out or could I improve the recipe properly for taste; baking soda, brown sugar, cocoa, expresso, etc. What is the right cocoa and chocolate balance??? I have never really known all this scientific stuff on chocolate. These do spread, and can be chewy or crispy, choice of baking time. I use them for ice cream sandwiches also. Always looking for ways to improve!

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