"This is a little beyond me - but the dumb question is 'why not use natural cocoa powder?' alkalized powder modifies color and to some extent solubility & taste. But in a cookie, how important is this?
Maybe a blend of natural &…"
I live up the road from you in Valrico, FL and am a consultant to the chocolate industry - having been Head of Corp. R&D for Jacobs Suchard in Switzerland for 9 years and worked for a major engineering company in the industry.
"Many rich creamy fillings can be formulated with fractionated palm oil. Not easy to find in the USA thanks to some uninformed 'experts'. Palm Oil is 50% saturated with the same triglycerides as cocoa butter, but in different proportions.…"