Note 1. Natural Cocoa Powder. his is the cocoa powder most common in grocery stores. If it isn't labeled Duth-Processed, it's natural. Natural cocoa powder is not alkalized, meaning it's acidic. the acid in the chocolate reacts with the baking soda, helping the cookies to rise. Dutch-processed cocoa powder is neutral and needs another acidic agent in the dough to rise with baking soda alone.