I want to make these chocolate sables:
The recipe specifies DP cocoa, but I don't understand why. I thought you need to use DP when the recipe contains baking soda, but this recipe does not. Is it called for because of the egg whites?
I'd really prefer to use natural cocoa; first, because I have some Ghirardelli non-DP cocoa powder on hand and I like it, and also because DP tastes a little chemical-ly to me.
Do I miss understand the proper utilization of DP cocoa and when it's called for?
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