Thanks so much Laura, I’m glad you loved them!

Thanks for that, I might add a little more butter/oil to compensate. I’ll let you know how it turns out for me. 😛

Hi David! I like the look and flavour of black cocoa. I thought the darker cookies would be a nicer pop against the light filling. Black cocoa powder has less fat in it so, from my understanding, if you were to use all black cocoa the baked goods would be too dry and crumbly. I have not verified this myself though. I find that mixing it with dutch process gives enough of the flavour and color I want without affecting the texture. If you do try it with all black cocoa, let me know how it turns out!

Not many folks use black cocoa, so it was actually nice to see a recipe with it. I was just looking for a cookie cup recipe, that I would just use black cocoa instead of regular cocoa, to serve a variation of an orange curd in for Christmas. But I was curious if there was a reason you use 1/4 cup each of black and dutch process? Is it just a preference? how does it change the flavour profile.

I mean I’m going to go with just black cocoa, I know it won’t change the structure of the cookie at all, but I’m curious as to what you think here after reading your process.

Hi Katie! They can be tricky to get out of the pan for sure. There is sort of a sweet spot between when they are cool enough to remove and not so cool that they’ve stuck to the pan. If they are falling apart easily I’d recommend baking them a minute or two longer. I do hope you give them another go!

Hi Abbi! I haven’t tried it with a brownie mix so I can’t say for sure. My recipe is for cookie rather than brownie.

Hi Nancy! I haven’t tried this myself but I think it could work. I would test it though first to make sure.