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Margarine, yes. But substituting butter for shortening can change the texture of the product, especially in baking; for instance, substituting butter for shortening in a chocolate chip cookie recipe gives you flat, soft cookies instead of rounded, crunchy cookies. It's not a substitution I'd make blindly in baking.
I've never made chocolate chip cookies with anything but butter. The only thing that makes them "softer" is taking them out sooner. I use the recipe on the Nestle's Toll House Morsels bag.
I've never made chocolate chip cookies with anything but butter. The only thing that makes them "softer" is taking them out sooner. I use the recipe on the Nestle's Toll House Morsels bag.
Same here. I would never use shortening, love the flavor butter gives the cookies.
I use the a version of the original Toll House recipe, different from the recipe on the packages now, which calls for shortening and water. I tried using butter once, in a pique of rebellion, and I got blobs of cookie. I'll never make that mistake again.
I use the a version of the original Toll House recipe, different from the recipe on the packages now, which calls for shortening and water. I tried using butter once, in a pique of rebellion, and I got blobs of cookie. I'll never make that mistake again.
I cook to please myself. More crunchy chocolate chip cookies for me. And that's enough of this off-topic tangent.
I don't like the Tollhouse recipe either. Too soft. I have a go to recipe for choc chip cookies that uses butter (and oil) but also cream of tartar so they have a great consistency (I sometimes do 1/2 butter and 1/2 shortening depending on my mood and pantry). I am also weird in that I don't like a ton of choc chips in there. It also makes a ton of cookies so its a good one for gifts (which is what I am doing tonight).
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