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Reply to "Would a cheap person ever use shortening in place of butter for chocolate chip cookies?"
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[quote=Anonymous][quote=Anonymous]Shortening is absolutely necessary to achieve flakiness. Butter can't do that.[/quote] Technically it can, but it's hard to do in a home kitchen because it's hard to keep the butter the correct temperature to fold it into the dough. Home bakers who know what they are doing often use shortening specifically for this reason, because otherwise you'd have to chill the butter, work it, put back in the fridge, work it, etc. It's a huge pain and you still might not get the flaky texture you want. Usually with cookies I use butter, but I could imagine substituting shortening if I was doing a big batch and realized I didn't have enough butter on hand. I'd probably still use the butter I had though.[/quote]
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