chocolate chip cookie recipe
I was about to make chocolate chip cookies from a recipe in a cookbook I have and found that the recipe calls for shortening, which I don't have at hand right now. My question is; is shortening necessary or can I double up on the butter or something?
I routinely substitute butter for shortening in equal amounts with good results. Now, I just need an excuse to make cookies so I can melt that butter. Love love love thin buttery cookies.
same measurements I think, butter to shortening, at least that's what I have always done...
being under the weather for about a week, wanted to do something to change my mood and take my mind off pain so I chalked up 3 different kinds of chocolates and made the standard tollhouse cookie recipe, which, by the way, was the only one my MIL ever used. for me though, not my favorite.
but, wanted to chunk up these 3 different chocolates, and do 3 very different batches, all using the same dough, but using each their own chocolate.
peppermint patty chocolate
hersheys dark chocolate
cookies and cream white chocolate.
the hershey's dark chocolate one are done, got 24.
the cookies&cream white chocolate just came out, got 18
in go the peppermint patty's and we'll see.
only got 17 out of those and they are delicious but completely fell apart, oh well, I'll cuisinart them and make the topping for a butter cake, like I did fathers day for hubby
just sub in butter for shortening. depending upon texture you're after, i'd recommend chilling the dough for at least a couple of hours, or overnight. then baking straight chilled from the fridge. but that's just the way i achieve the texture i like of crisp on the edge, chewy in the middle.