In my small world, chocolate chip cookie dough is just something to hold the walnuts together. And the best recipe I ever used called for the mini chips and may have used only shortening. Since it was on the back of the chip package, which I lost in one of my moves, I can't be sure. I've been hesitant to just substitute, since shortening vs butter may need different amounts. Any advice on that? You use less shortening than butter, since shortening is a higher percentage of fat. I kind of wing it when making the substitution - like, if the recipe calls for a stick of butter, I'd probably use 6 tablespoons of shortening... PJH

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