I have a recipe for choc chip cookies that calls for Dutch processed cocoa powder. My local stores do not carry it. I understand that the Dutch process makes the cocoa alkaline instead of acid and can be used with baking soda. Can I sub regular Fry's cocoa and sub the baking soda with baking powder. Will it change the taste much? Any other suggestions?
Here is the recipe.......
1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
8 tablespoons plus 3 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into small bits