Question about switching from butter to shortening in cookies

I used to ALWAYS use butter in my chocolate chip cookies, like religiously for 10 years. I thought shortening was just for people who wanted bland, greasy results. But then last Christmas I forgot to soften my butter for a batch and had to use shortening as a last minute swap. The cookies came out way taller and held their shape better, not flat like my usual ones. Now I do a 50/50 mix of butter and shortening and it gives me that buttery taste with a better texture. Has anyone else experimented with this ratio and found a sweet spot that worked for them?

2 comments

2 Comments

jana11910d ago

Girl, I totally get this. I finally tried the half and half thing after years of butter only and it was like a lightbulb went off. The texture change is so real.

briancarter10d ago

Laughing at myself because I've been doing 60/40 butter to shortening for years now and my family still calls them my "science experiment cookies" which is fair (I keep a little notebook with scribbles about my ratios, it's embarrassing).