Chocolate Cookie Substitution?

Baking By marmar Updated 21 Apr 2006 , 6:32am by JoAnnB

marmar Cake Central Cake Decorator Profile
marmar Posted 20 Apr 2006 , 7:02pm
post #1 of 3

I've made chocolate roll-out cookies from this site and I really like the flavor, texture, etc.

The recipe calls for 1 cup butter, 1/2 shortening. Can I use all butter? What is the purpose of shortening in these cookies? Will there be a drastic change?

2 replies
lainee Cake Central Cake Decorator Profile
lainee Posted 21 Apr 2006 , 2:14am
post #2 of 3

I haven't tried this recipe before, but when I make cookies I always use all butter. Some people say when they use all butter the cookies burn, but I have not had that problem.

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 21 Apr 2006 , 6:32am
post #3 of 3

Butter has water, shortening doesn't. Lots of cookies will tolerate substitution, but you won't get quite the same results.

Your best bet is to try it yourself, but not when you need them to be perfect-just in case.

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