I loved homemade Chocolate Chip Cookies. I use 1/2 butter flavored shortening and 1/2 butter. Only because when I use all butter the cookies always comes out thin and a little oily, but not when I use 1/2 & 1/2 butter/shortening combo. Why is that.? I've used many different brands of butter. From the high end European, Irish, premium American, cheap American and high butter fat used by bakeries. I also started using 1/2 & 1/2 King Arthur Bread flour and King Arthur AP Flour and I also started refrigerating the dough for 24 - 72 hours. Everyone loves them, but I would love to use 100% butter instead of the hydrogenated shortening. Any advice would be great. Thanks

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