Chocolate Chip cookies are a household favorite, so learning to bake them to achieve consistent quality is important. The textures range from soft and chewy to hard and crunchy. Flavors can be dull and bland to a rich buttery taste club. Any of these results can be seen even if you use the same recipe. What is the reason? This problem is caused quite often by changing the shortening in the recipes. Different shortening and even different brands produce different quality of cookies. When you make the cookie you like then stick with that shortening each time for that cookie recipe Thailand Quality Jackets.

Try experimenting to find which you prefer. Use the same recipe and make several batches of chocolate chip cookies, using a different shortening in each. Test for the taste as well as the appearance and texture. Make each cookie the same size as this will affect how the cookie dough spreads out. Mix one recipe using butter, one for solid shortening, one for butter flavored solid shortening, one for margarine and one a lard recipe; all at room temperature. Check the baked cookies for overall appearance, aroma as well as for taste Tiffany jewelry. Warm cookies have a wonderful flavor but they should also hold that flavor when cooled.

Butter vs margarine is probably the biggest controversy in making chocolate chip cookies. Keep in mind that there is a difference in the water content in various brands of both butter and margarine which could affect the final product. The cookie dough using these two fats is softer than those using the solid shortening gemstone beads. While baking, these cookies will spread a lot and lose their shape. The butter cookies bring out the flavor of the chocolate chips and have an all round better taste than the ones made with the margarine. Butter also makes a softer and chewier cookie.

Years ago lard was used for almost all baking, frying and all round cooking. When pigs were butchered, the fat was rendered into large cans and saved for use in the kitchens. This is still very popular in many countries, especially the South American ones. It is delicious used in making pie crusts but does not have the flavor like butter for making chocolate chip cookies and many baked products. Cookies made with a lard recipe will spread more than any other solid shortening, thus loosing the shape.

A solid shortening produces a firm but not dry cookie dough. Chocolate chip cookies made with this shortening will hold its shape better during baking and make a nice appearance when serving on a plate. These cookies have a good taste but are not as good as ones baked with butter. This shortening does nothing for enhancing the flavor of the chocolate chips as butter does. Most seem to think that this fat makes a less palatable cookie than all the other shortenings. Some add that there is a lingering aftertaste. It all depends on one`s personal preference; the taste desired and the presentation of the cookies edublogs.