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Table of Contents:
- What can replace Crisco in a recipe?
- Can I substitute butter for shortening in sugar cookies?
- What makes a cookie chewy vs crunchy?
- What is a chewy cookie?
- Why did my chocolate chip cookies not flatten?
What can replace Crisco in a recipe?
Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe. So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons.
Can I substitute butter for shortening in sugar cookies?
Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great.
What makes a cookie chewy vs crunchy?
Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.
What is a chewy cookie?
What's in a Chewy Cookie? Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.
Why did my chocolate chip cookies not flatten?
Too much chemical leavener can cause the cookies to deflate. ... If the butter is too warm and soft it can cause the cookies to spread too much in the oven. Remember to use cool room temperature butter. Try chilling the balls of dough before baking.
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