Chocolate substitutions in cookie dough can be a cookie lifesaver. Nothing is more frustrating for The Elf than to be ready to bake chocolate cookies and to find a specific ingredient missing from the cupboard. Baking chocolate, chocolate chips, and powdered cocoa … they all can be substituted with other ingredients.
Yes, substitute them in equal parts.
Yes. Just be aware of the differences in the products. For instance, by substituting semi-sweet baking chocolate or German baking chocolate for unsweetened baking chocolate, you will add more sugar to your recipe.
Yes, but be aware that chocolate chips contain paraffin (melting wax) where baking chocolate does not. Chips melt less evenly than baking chocolate. In addition, melted chocolate chips may bulk up a recipe that may have a smoother, richer texture when prepared with baking chocolate.
Yes – with 3 tablespoon cocoa powder and 1 tablespoon vegetable oil or butter for each baking chocolate square (one ounce.)
Yes. Baking chocolate is cocoa solids combined with cocoa fats, so in order to replace the baking chocolate, you need to reduce the amount of fat in the recipe accordingly. Add 1 ounce of unsweetened baking chocolate for each 3 tablespoons of cocoa called for in the recipe. For each ounce of unsweetened chocolate you use to replace the cocoa, omit 1 tablespoon of the fat called for elsewhere in your recipe. Add the cocoa with the recipe’s dry ingredients.
Yes. Although pastry chefs prefer to use dutched cocoa’s smoother, richer flavor, you can choose which type of cocoa based on your personal taste. Because of its alkalinity, Dutch cocoa will not interact with baking soda. If you replace natural cocoa powder with Dutch process cocoa and your recipe calls for baking soda as a leavener, be sure to substitute baking powder in its place.
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