I'm really looking forward to making these cookies. Does anyone have a favorite cocoa? And are you using natural or dutch processed? Trader Joe's recently opened in my neighborhoood. I've heard good things about their chocolate selection so I'm looking forward to exploring it to buy the chocolate for this recipe.
I used Dutch processed in both this recipe and the recipe for Devil's Food cake (so far those are the only ones I've made that call for cocoa). It doesn't say which to use, but it mentions Valrohna, and as far as I can tell, they only make Dutch processed cocoa. That's my logic, at least! Good luck!
That makes sense to me! I found Valrhona bars at Trader Joe's. Still on the hunt for Valrhona cocoa powder. Happy baking!Joan
OK, so I made the dough yesterday and the let it sit in the fridge overnight, then made the cookies today. I got crazy results, so here are my tips: Don't use the dough if it is rock hard! With my first batch, I just mashed up the cold dough until it was workable, then went ahead and rolled them and did the thumbprint thing and baked them. Totally weird results with about half of the cookies blobbing out in strange directions. With the other two batches, I let the dough sit out until it was soft but still cold and everything turned out perfectly. And they are really tasty, like I've already eaten two without even getting around to the ganache.
And I shop at Albertsons, which has the world's lamest selection of everything, and all I could find coarse sugar-wise was Sugar in the Raw Turbinado Sugar. It actually looks beautiful and gives the cookies amazing crunch.
they sell vlrohna cocoa powder in whole foods. They're probably the best , but its more expensive. I heard that the dutch processed doesn't react to recipes with baking soda but the regular kind does, see this http://www.joyofbaking.com/cocoa.html
i meant baking powder