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american cookies.. and shortening!

post #1 of 7
Thread Starter 
Hi everybody!!!
I found online this chocolate chip cookies recipe..

http://rosebakes.com/our-favorite-chocolate-chip-cookies-2/

what do you think about it? I'd like to make the same type of cookies you can buy at the store.. anyways i need to switch the "shortening" with something else.. It doesnt exist in Italy.. so what can I use instead?
thank you!
post #2 of 7
I personally bake this recipe with all butter. Regular boring salted North American butter that has 20% water, and I skip the salt.

The sugar is more important--you need real brown sugar to make this recipe work. Demerara type brown sugar would be the best.
post #3 of 7
The recipe looks fine. You can use all butter instead of part butter, part shortening. Or use margarine instead of shortening. But the texture will be different if there's no shortening.

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post #4 of 7
Thread Starter 
thank you both!!! I'll try asap!
post #5 of 7
Shortening might be called something else in Italy? In the UK it's called hard vegetable fat (not a very appetising name!) or white vegetable fat.
post #6 of 7
Thread Starter 
nope.. i might use vegetable margarine i guess!
post #7 of 7
I think the consistency of it is the key. If it's hard, it should be OK. If it's something you can spread easily on bread, straight from the fridge, then it won't be what you're after. Stork is a hard vegetable margarine in the UK, but obviously I don't know about Italy.
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