Why do use instruct us to grease the parchment with shortening or spray, but NOT butter. Just very curious about this! Also wondering if you've tested it with 100% Dutch process cocoa. I buy Valrhona, and I really like the taste. I've used it in a very similar cookie recipe, and it was great. Unfortunately the recipe did not instruct to grease the baking surface, so it was a mess! Any potential drawback to using Dutch cocoa? Thank you!

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