Would European butter up the fat content of a cookie enough to have an impact on the crispy edges? For me there is an ewww factor related to shortening. I realize that European butter is a terribly expensive ingredient, but maybe worth a try for "ultimate" chocoate chip cookies. This from a woman who loves almost all homemade CCC. :-) I understand the "ewww" factor - I eschewed shortening for awhile, but now that it's transfat-free I just close my eyes and use it. Go ahead and use regular butter, and maybe just bake a tiny bit longer. I think you'll be fine. - PJH

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