15
Tried butter vs shortening in my chocolate chip cookies last weekend and wow what a difference
I always used butter but saw a blog saying shortening makes cookies softer so I did a side by side batch. The butter ones spread way too thin and got crispy edges while the shortening ones stayed thick and chewy. Has anyone else tried swapping fats for a totally different texture?
2 comments
Log in to join the discussion
Log In2 Comments
troy9967d ago
wait did you use salted or unsalted butter? im guessing the salt content could mess with spread too
6
noahchen7d ago
Did you try adjusting the salt amount at all if you used unsalted butter? I feel like that extra bit of salt in salted butter might actually help with structure by controlling yeast activity. But I've also seen people say it makes no difference in spread if you're using the same total weight of butter.
4