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Message: [QUOTE="Norcalbaker59, post: 44346, member: 2340"] You don’t want to go too low so as not to undermine the structure of the dough, but you can definitely lower it. My family is Japanese, so our family and friends don’t eat super sweet desserts. When I bake for others, I have to increase the sugar back to the American palate. Back in 2013 I did blind taste test with chocolate chip cookies. Americans talk about their love of chocolate, but I found they could not handle good quality chocolate like Valrhona 70%. The children of course preferred the sweeter cookies. They preferred the common grocery store Nestle milk chocolate chip. The adults liked Ghirardelli, an American dark semi sweet chocolate chip. The Callebaut 60% dark chocolate in a block that I chopped came in second place with the adults. And everyone hands down rejected the French Valrhona 70% dark chocolate callets. I prefer the Valrhona callets in my cookies. I love the rich not to sweet chocolate, and the way the chopped chunks creates puddles on melted chocolate thoughout the cookie. I miss the days of eating gluten. The shortbread and speculaas were my type of cookie. I’ve made gluten free shortbread, but it’s not the same. [/QUOTE]