My husband was shocked that I had got the recipe off the internet, as I am a excellent cook and usually invent my own recipes. Thanks, Dewey & Me, Back to Absolutely the Best Chocolate Chip Cookies. okay but not absolutely the best chocolate chip cookies I have ever made by far! 50% Less Saturated Fat than Butter*Crisco Shortening: 3.5g saturated fat per tablespoon. Hopefully later I can hear what you have to say. Can’t stand the taste or feel of it in my mouth. Or maybe half butter and half oil/ghee? Love your blog! • Cookies made with shortening are tall and tender. Add comma separated list of ingredients to exclude from recipe. I hope you found this insightful! That waxy coating I just described is exactly why I don’t like to use shortening in recipes like buttercreams or icings where that waxy feeling is super obvious. A devotee of all natural butter. She was excited to share with us her grandmother’s frosted cupcake recipe. BUTTER, BUTTER, BUTTER! I prefer a natural ingredient. I'm a professionally trained chef, cookbook author, and cookie queen. It also said you could chill the dough for 5-10 minutes for easier handling, which I also tried. You can also subscribe without commenting. My changes are: 1/4 c. butter flavor shortening; 3/4 c. unsweetened applesauce; 1 tsp. A fat that is solid at room temperature and typically made from vegetable oils. And I bought some Mexican Vannila last time I was in Mexico...not very good at all (unless I just got a bad batch? Thank you for the great video explanations in butter v. shortening and baking powder and baking soda. 24 OZ Butter: 7g saturated fat per tablespoon. Love them!!! It just wouldn’t come off completely! I am making a tiered chocolate cake for an outdoor, evening birthday party and I am concerned about “melting” icing. I didn’t go to culinary school, so I dont know. My husband liked these which surprised me because he's VERY picky about chocolate chip cookies. Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Love the info on refrigerating the chocolate chip cookie dough. Clicked on recipe to make 36 cookies instead of the 18 in the original. Preheat oven to 400F. I had no idea how they would turn out, but I was very presently surprised to discover that the cookies baked perfectly and we’re delicious! Butter has a melting point that’s around body temperature. I did not chill the dough followed your recipe to the letter otherwise. Knead dough gently 2 or 3 times. Add comma separated list of ingredients to include in recipe. Drop by rounded spoonfuls onto the prepared cookie sheets. Recently a friend gave me a recipe for Armenian sugar cookies that used clarified butter, sugar, and flour. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. This site is awsome. Commentdocument.getElementById("comment").setAttribute( "id", "aa28790ca0dbea4b7d2e8aa2ad2d6142" );document.getElementById("ie352ffe25").setAttribute( "id", "comment" ); Don't subscribe *See nutrition information for saturated fat content. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. I am glad you chose butter. Thank you,very helpful article. Because there is no water, most brands of shortening will recommend you add in 2 tablespoons of water for every cup of butter that you’re substituting with shortening. Vegetable shortening is a solid fat made from vegetable oils, like soybean or … I just baked them today, and they're already almost gone! Shortening’s higher melting point results in a taller cookie. TIP - keep the cookies on the cookie sheet for at least 10 min. • Butter offers a melt-in-your mouth texture. I'm very strict about using only real butter in all my baking, but I did give butter-flavored shortening a try and was pleasantly surprised. It also keeps well the day after. Thanks so much for your support, Vickie! These ARE the best chocolate chip cookies ever! I have tried many of your recipes and been really happy with them. As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I did only use 1 egg...for a chewier "less-cake-like" cookie. My wife and I have a pastry-giftshop we just had our grand opening and we are always looking for ideas. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. All I can say is that I deserve an Academy Award or at least a medal of some sort! Substituting real butter for butter-flavored shortening will result in baked good that do not rise as high. I’m not sure how much the butter influenced the texture of the cookies, if at all, but they sure are good! Butter Flavor All-Vegetable Shortening. My Gran is the one who encouraged me & taught me the art of baking. Use this Crisco 48 oz. I have made cookies in the past for someone who couldn’t eat dairy and used coconut oil because I didn’t have shortening on hand. • It can melt too quickly and cause baked goods like cookies to spread too thin I didnt have it, so I used butter instead. I remembered that hard cupcake which I made with shortening and that ygly taste of buttercream which contained shortenin g ..from JORDAN thank you so much.. Love better much better than shortening, especially in cookies. I can't keep them in the house. Multiply the weight of the butter by 0.15, which gives you 34 grams (approximately 2 tablespoons) … I’m an experienced baker and this has me stumped! 0g Trans Fat Per Serving*. It made a soft, fluffy cake-like cookie–not my preferred texture but not bad in the taste department. Pro tip: I use unsalted butter when making flavored butters so I can control the amount of salt. So happy to hear that, Myrna! Thanks for all the great tips. Team butter!! YAY Butter…nothing compares when it comes to flavor and the fact that it’s natural! Which do you think is better? So gross! Baked them on my “REMA” Air Insulated ungreased Cookie Sheets It was very helpful. Thank you, this is insightful! So that is what the … This was interesting. She knew that I baked and wanted to get my opinion on them. Suggestions, comments, recommendations? Learn more here. I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. do you have a reasonable recipe that is similar to the traditional (half shortening and half butter) recipe? Shortening can be a great option for people who can’t eat dairy or who subscribe to a vegan diet. Yuck-a-doo! The flavor of butter is unrivaled and since shortening is essentially vegetable oil, it simply has a bland, oily taste. © 2020 Handle the Heat. Had to bake for 20 min. Let me know in the comments below if you’re Team Butter or Team Shortening! Thank you for providing this information. Unfortunately not really, especially if you’re using vanilla. Your cookie e-book is great. You do a good job of clarifying the small details (butter/shortening, baking soda/baking powder, etc.) In most pastries where the flavor and lightness are expected I use unsalted butter. And don’t even get me started on the shortening! Thanks, Nicole! The batter had shortening in it as well. 0g Trans Fat Per Serving*. • Lack of water leads to a more crumbly texture. I also added your blog to my favorites to follow it. I always thought butter was better and still do, but the shortening cookies look better. I also did not have mexican vanilla so I used 6 teaspoons regular vanilla(on another reviewer's suggestion). this link is to an external site that may or may not meet accessibility guidelines. I have used pre-whipped butter to make flavored butter when I’m pressed for time, but I don’t feel it has quite the same flavor or texture as butter by the stick. I’ll “put up with” the LITTLE differences and ALWAYS go with butter! Thank you so much. Butter adds a rich flavor to baked goods. This shortening has the same butter flavor but with 50% less saturated fat. I also melted the butter before beating it with the sugars; this was a tip from an online "Chocolate Chip Cookie Hints" site. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Hugs, girl!!! Nutrient information is not available for all ingredients. That water content turns into steam while baking and can increase gluten production, which can result in a crisper cookie, flakier pie crust or biscuit. Anything with a shelf life of “forever” and probably can survive a nuclear holocaust without consequences I, personally, don’t want to put in my food no matter what it can do over butter ~ LOL! Took one out the next day let it thaw our on a parchment paper. Thank you so much, Belinda! I've tried all butter in pie crust recipes, but the consistency is too fragile and don't prefer the tenderness of the butter crust after baking. I’m an unsalted butter baker for the most part with occasionally using half butter- half shortening in some cookies. Clicked on recipe to make 36 cookies instead of the 18 in the original. Absolutely the Best Chocolate Chip Cookies, Congrats! I love to information you give… A grandmother 67, I enjoying baking… This site also recommended tripling the vanilla. Grease cookie sheets. I baked mine for 9 min. an interesting post as usual. As with all of your videos, this was very informative and helpful! With cookies and pie crusts I tend to use a 50-50 mix because I want the butter flavor and lightening as well as the thicker structure provided by shortening. Add all of the … Doesn’t butter make cookies hard and crumbly? You are correct, sometimes shortening is necessary. If anyone had a problem with these cookies being grey or too soft or too hard, then it was their problem not the recipe. LOVE this informational and educational video! You’re my baking hero so I would have been disappointed if you hadn’t!!! Thank you. I have only tried it in a few baked goods and find it to spread like butter, but be flat like shortening.. Have you used it much? • All natural. I’ve been baking for many, many, many years and I just learned so much from this video. Combine flour, baking soda, cream of tartar and salt. I’ll have to try the 50/50 pie crust soon , I was sooooo disappointed I could not get sound to hear what you said…… Don’t want too thick a crust even though recipe is a pastiera napolitano made with ricotta filling. All So she stood there, anxiously scanning my face as I bit into one. Butter-butter-butter all the way. Crisco is a firm solid at room temperature, where butter is soft at room temperature. I am trying to make a stable frosting used in whoopie pies and or gob cakes. I used half butter flavor shortening and half real butter simply for my own tastes not out of necessity. Thanks, Dewey & Me. Since I don't care for milk chocolate, I substituted semi-sweet chocolate chips, and I used butter. This site has helped the creativity seem very forceable. that are can really change the outcome of a recipe. A bakery secret. For your convenience, Crisco Shortening is also available in easy-to-measure sticks in both original and butter flavor. Thanks for watching! I also prefer natural ingredients but found a cookie recipe I would like to make that calls for shortening. . Thank u for the great video and useful information!!! Will be busy so I wanted to get some goodies ready ahead of time. However, under the cons for shortening, people should remember that a product may be labeled as having no trans fat, but may still legally contain up to 0.5g of trans fat per serving. Liked these which surprised me because he 's very picky about chocolate chip cookies have these old family recipes in! Have Arthritis hands, guessing at the size of a nickel and bake at 325 degrees for minutes. You * always * have delicious results by rounded spoonfuls onto the prepared cookie sheets removing to a more texture! Hands, so they ended up being slightly crispy on top and sides, but the!! Recipe always turns out a little less sugar ( s ) effect you are trying achieve even reach mouth… time. 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