1. Flavor and color

- Chocolate flavor: Cocoa powder is the main source of chocolate flavor in cookies, especially dark chocolate cookies or brownies. Its rich cocoa aroma enhances the layering of cookies.

- Color adjustment: Cocoa powder gives cookies a dark brown or dark brown appearance. Alkalized cocoa powder is darker in color and is often used in visually appealing desserts.

 2. Recipe adjustment

- Sugar balance: The natural bitterness of cocoa powder requires increasing the amount of sugar to balance the taste, especially in low-sugar recipes.

- Dry-wet balance: Cocoa powder has strong water absorption, and the proportion of liquid (such as milk, eggs) or fat (butter) may need to be adjusted to prevent the dough from being too dry.

- Flour substitution: Some recipes will reduce the amount of flour and replace it with cocoa powder to keep the structure soft or tight (such as brownies).

3. Chemical effects and leavening agents

- Natural cocoa powder: It is highly acidic and needs to be used with an alkaline leavening agent (baking soda) to produce carbon dioxide and promote expansion.

- Alkalized cocoa powder: It has low acidity after neutralization and is often used with baking powder to avoid insufficient leavening.

 4. Texture and taste

- Fiber effect: The fiber in cocoa powder may make the texture of the biscuits firmer, and the crispness needs to be controlled by adding fat or adjusting the baking time.

- Particle processing: Sift the cocoa powder to avoid caking, ensure even distribution, and have a delicate taste.