Bakers, I need your help with a cookie recipe tweak - where to add the cocoa?

I would add the cocoa to the dry ingredients before I started mixing in the wet. The first time I did it, I would not change any of the other ingredients, except to add a little more sugar if the batter was too bitter.

I would add ½ cup of cocoa, replacing ½ c. of flour.

I would love to help, but ounces is sooo last century.

I also would add it to the dry ingredients and use less of the flour called for.
I just looked up Chocolate, chocolate chip cookies on Allrecipes and two of the recipes called for ⅔ cup cocoa powder.

As a novice baker, though… I would add in extra cocoa to rock out the flavour, but I would add a little extra butter and milk to soften the taste of the cookie. Cocoa is OK, but remember, it is dry and bitter so it needs rounding out with a bit of extra sugar and moisture.

@cazzie Unless you are trying to say that grams will be replacing ounces in the future, you are so last century in that analysis. :p

@everephebe did you click on her link? The recipe is in ounces. Grams have replaced ounces in the rest of the the world.. except.. um… I guess where you live?

Alton measures by weight when baking. This one requires the food scale lol

@cazzie Yes I clicked the link. Did you read my post? The key word in my previous post was UNLESS. I was saying that if you meant it should be in cups rather than ounces, that was last century. But if you we saying grams then I would agree with you. Many food scales have ounces/grams options. In the U.S people don’t even use ounces, they use cups. Grams would be better, but here even ounces is almost too much to hope for.