can i use unsalted butter instead? and would anyone know if the cookies spread once baked? Thanks!
I have used unsalted butter for this, didn't notice much difference. The only time this recipe spread on me was when I added the dough to a warm cookie sheet...so after taking baked cookies off the sheet, I place it in the freezer until it is cool, then place more cookies on it and bake. This seemed to solve that problem!
I made these today and they are totally delicious. Even though I overbaked them a bit, they were soft on the inside. The flavor just explodes in ur mouth from the first bite. I did add a little more flavoring than the recipe called for, but not more than an extra half teaspoon or so. I will definitely be using this recipe from now on. Many thanks to the OP for sharing.