Classic cookie to dark chocolate cookie

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I have a tried and tested cookie recipe. Would it be alright if I replaced a portion of its flour content with cocoa powder in order to achieve a dark chocolate cookie? If not, how would I properly go about this? Thank you!
 
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Cocoa powder is a lot more absorbent than flour and to get a decent chocolate flavour from it, you'll need to use enough that it'll throw off the hydration of your recipe and change the cookie's texture. I recommend just finding a separate formula specifically for a dark chocolate cookie.
 

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