Biscookie

August 7, 2020 at 10:33pm

Hamel,

I have a cookie recipe that calls for 11.82 grams of Dutch-process cocoa, 1 gram of sodium bicarbonate and 0.2 gram of ammonium bicarbonate, among others. I ferment the dough overnight. The baked result is not light as I would like. If I add 0.5 gram of baking powder, it tastes less chocolatey without any improvement in crunch. What is your recommendation?

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