Chocolate Chip Cookies Using Butter And Shortening at Rebecca Brown blog

Chocolate Chip Cookies Using Butter And Shortening. Set oven to 350 degrees fahrenheit (unless you plan on chilling the dough first). Are you a sucker for chewy cookies? So one way to get the best of both: The toll house chocolate crunch cookies recipe in that cookbook is the classic. By the way “butter” here is butter. Use half butter and half shortening. White granulated sugar yields a flatter, crispier cookie. You get the rich flavor from the butter and the stabilizing and softening benefit of the shortening. These chocolate chip cookies are chewy, crisp, and simple to make with basic pantry staples and mexican vanilla extract for a spicy, creamy flavor. Add the brown sugar, eggs, and vanilla extract. Chocolate chip cookies with shortening.

Don't Use Butter! Using Shortening for Chocolate Chip Cookies
from www.broughttoyoubymom.com

Are you a sucker for chewy cookies? Chocolate chip cookies with shortening. These chocolate chip cookies are chewy, crisp, and simple to make with basic pantry staples and mexican vanilla extract for a spicy, creamy flavor. By the way “butter” here is butter. So one way to get the best of both: Use half butter and half shortening. Add the brown sugar, eggs, and vanilla extract. You get the rich flavor from the butter and the stabilizing and softening benefit of the shortening. White granulated sugar yields a flatter, crispier cookie. The toll house chocolate crunch cookies recipe in that cookbook is the classic.

Don't Use Butter! Using Shortening for Chocolate Chip Cookies

Chocolate Chip Cookies Using Butter And Shortening Set oven to 350 degrees fahrenheit (unless you plan on chilling the dough first). By the way “butter” here is butter. Set oven to 350 degrees fahrenheit (unless you plan on chilling the dough first). Are you a sucker for chewy cookies? So one way to get the best of both: White granulated sugar yields a flatter, crispier cookie. Chocolate chip cookies with shortening. Add the brown sugar, eggs, and vanilla extract. Use half butter and half shortening. You get the rich flavor from the butter and the stabilizing and softening benefit of the shortening. These chocolate chip cookies are chewy, crisp, and simple to make with basic pantry staples and mexican vanilla extract for a spicy, creamy flavor. The toll house chocolate crunch cookies recipe in that cookbook is the classic.

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