recently i started adding a mix of espresso and cocoa powder to my regular choc chip cookie recipe bc i wanted to make my own black cookie. this worked out great and my cookies came out fluffy and perfect as they usually do.

then, to make them darker, a friend rec’d i use black cocoa instead of espresso. taste-wise, this has been a life-changing decision—like it literally tastes soooooo good. but the downside is that texture-wise, every batch i’ve made w the black cocoa turns out super suuuuper flat. :((((

for a while i thought it might’ve been because of my effed up butter, but then i made a separate reg choc chip batch and it turned out as perfect as its always been. so can anyone confirm or deny that its the black cocoa that’s doing this? thanks!!