Dutch-processed cocoa always produced cakes, cookies, and hot cocoa with a darker color than the versions made with natural cocoa. In terms of texture, natural cocoa produced slightly drier baked goods as well as cookies with less spread than did Dutch-processed. Finally, we found that baked goods and hot chocolate made with Dutch-processed cocoa displayed more of the fruity, bitter notes of dark chocolate, while natural cocoa delivered a more straightforward chocolate flavor. Tap the link in our profile to get our Chocolate Crinkle Cookies recipe. #cooksillustrated #cichocolateweek #chocolate #bakingtips #cocoa #cooking #baking #bakingproject #weekendbaking #cookies #crinklecookies