Instead of relying
on extra cocoa powder, sugar, and oil, this recipe uses a massive amount of extra chocolate.
Not exact matches
This is another recipe where carob
powder could also be used in place of, or mixed in with the
cocoa for
extra depth and sweetness and a twist
on the usual taste... I tentitively tried the carob version recently and I was very pleasantly surprised, it tatsed really good and not so dissimilar the the original
cocoa version.
While this makes the cookies
extra dense, which seems to be
on the right track, the end product doesn't take
on nearly as intense a chocolate flavor as the ones made with
cocoa powder, which is in the recipe I'm sharing today.