That's for this post. This just helps explain what I've been tinkering with for a few years. I only back at Christmas time- but my recipe for my chocolate chip uses both butter and shortening - I never liked the flavor of the shortening, (though I now found 'butter flavor' shortening which helps- albeit artificial) - but I do prefer the softer rounder cookies, while my mom prefers the flatter crisper cookies - so I end up making 2 or 3 batches each year with a different mix of butter to shortening and flour ratios. So, I will say - doing a combo of butter and shortening in the same recipe really helps hit the spot for more people in my family vs all butter or all shortening.

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