American Cookies.. And Shortening!

Baking By TheItalianBaker Updated 1 Sep 2012 , 5:52pm by poorlittlefish

TheItalianBaker Posted 29 Aug 2012 , 7:54pm
post #1 of 7

Hi everybody!!!
I found online this chocolate chip cookies recipe..

what do you think about it? I'd like to make the same type of cookies you can buy at the store.. anyways i need to switch the "shortening" with something else.. It doesnt exist in Italy.. so what can I use instead?
thank you!

6 replies
BakingIrene Posted 29 Aug 2012 , 8:02pm
post #2 of 7

I personally bake this recipe with all butter. Regular boring salted North American butter that has 20% water, and I skip the salt.

The sugar is more important--you need real brown sugar to make this recipe work. Demerara type brown sugar would be the best.

MimiFix Posted 29 Aug 2012 , 8:03pm
post #3 of 7

The recipe looks fine. You can use all butter instead of part butter, part shortening. Or use margarine instead of shortening. But the texture will be different if there's no shortening.

TheItalianBaker Posted 30 Aug 2012 , 7:02am
post #4 of 7

thank you both!!! I'll try asap!

poorlittlefish Posted 1 Sep 2012 , 1:57pm
post #5 of 7

Shortening might be called something else in Italy? In the UK it's called hard vegetable fat (not a very appetising name!) or white vegetable fat.

TheItalianBaker Posted 1 Sep 2012 , 5:22pm
post #6 of 7

nope.. i might use vegetable margarine i guess!

poorlittlefish Posted 1 Sep 2012 , 5:52pm
post #7 of 7

I think the consistency of it is the key. If it's hard, it should be OK. If it's something you can spread easily on bread, straight from the fridge, then it won't be what you're after. Stork is a hard vegetable margarine in the UK, but obviously I don't know about Italy.

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