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Anyone who’s ever rolled out a cookie dough or a pie crust knows that a light dusting of flour prevents surface stickage, but did you know that cocoa powder can be used for the same purpose?
According to Food 52, you can make your chocolate cookies and crusts even tastier by rolling them out on a surface dusted with cocoa powder rather than boring ol’ flour. It apparently combats stickiness just as well, and has the added bonus of adding even more chocolate flavor to your desserts. I haven’t tried this tip on a baked good yet, but I volunteer these cookies as tribute.
10 Tips from One Week as a Professional Baker | Food 52
Photo by Bianca Moraes.
from Lifehacker http://ift.tt/1KK4crq
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