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Q: Can I use salted butter instead of unsalted butter? A: While you can use salted butter, it’s best to stick with unsalted butter to control the saltiness of the cookies. The added salt in salted butter might alter the balance of flavors.
Q: Can I substitute dark chocolate for semi-sweet chocolate? A: Yes, you can substitute dark chocolate for semi-sweet chocolate if you prefer a richer, more intense chocolate flavor.
Q: Do I have to chill the dough before baking? A: Chilling the dough is recommended as it helps the flavors meld together and makes the dough easier to handle. However, if you’re short on time, you can skip this step, but your cookies may spread more during baking.
Q: Can I freeze the dough? A: Yes, you can freeze the dough for later use. Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Q: How should I store leftover cookies? A: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage. Allow them to cool completely, then place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
Q: Can I omit the powdered sugar? A: Yes, you can omit the powdered sugar. Rolling the dough balls in powdered sugar adds a nice touch and helps create a crackly crust, but it’s not necessary for the recipe. The cookies will still turn out delicious without it
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