Wow, that's a LOT of lipids. For the record, you can substitute at least 1/4 the butter with peanut butter for a standard Toll House recipe and get a pretty good PB chocolate chip cookie- might want to cut the sugar a bit too.
You use "lipids" frequently. Lipids are fatty acids. A chemistry, biology, molecular nutrition term; not used effectively for culinary terms, IMO. Perhaps using fats or oils or calling out the ingredients that you find excessive may be better understood.
That makes once that I can recall, but if you don't like the usage, ok- that's a LOT of fat. Personally, I prefer it with the alliteration- scans much better too.
Butter is mentioned in the directions, but is missing from the ingredients list. The author of the recipe will receive your question by email, so hopefully she will respond soon.
I believe the peanut butter is intended to stand in for butter- never tried this for more than about 1/4 of the butter in a cookie, but this looks to be a quite unusual recipe. You'll probably want the peanut butter pretty cold.
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Normally in a recipe, ingredients are listed in the order they are called for in the instructions which is why you didn't see it.
http://thedomesticdietitian.com/peanut-butter-chocolate-chip-cookie-recipe/