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Aug 3, 2008 04:15 PM

Question regarding proportions in baking re: adding chocolate

I have an excellent oatmeal shortbread cookie recipe that I want to alter to make it a chocolate cookie. The recipe calls for 2 cups flour to 1 cup butter. I have no idea how much cocoa I should add to make it a chocolate shortbread cookie. I think that 3/4 cup will do it. I will be using dutch process cocoa.

Should I also add extra butter? Any ideas?


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  1. Most of the cookie recipes I've read use a factor of about three to one Flour to Cocoa so you're idea looks to me like it should work, and I agree that another 1/4 cup of butter might improve your chances for success.

    1. I'd cut your flour down to 1-3/4 cup of flour and use 1/2 C. dutched cocoa. Your butter should be fine.

      2 Replies
      1. re: Kelli2006

        Hmmm, I've always used a 1:1 ratio and had no problems so I had to look this one up. It's 1/4 c. cocoa to 2 Tspb flour which is about what you recommend. Thanks, Kelli!

        On a similar note, this converts it (oddly) in grams of flour to oz of cocoa--it's for shortbread so it might be helpful to the OP. 1 oz cocoa to 30 grams flour.

        1. re: chowser

          Thanks Chowser, It was my personal experience that taught me that cocoa absorbs liquids at abut 1/2 the rate of flour, so you either have to subtract flour or add liquid, which is VERY difficult to do when making shortbread.