I just started reading the Bakewise book to understand the science of baking. I have a few questions. I would like to try making snickerdoodle cookie. I am planning to use the America's test kitchen recipe but compared it with martha's stewarts recipe. both are identical execept martha's has more cinnamon and slightly less flour. I did noticed that both uses 1 stick of butter and 1/2 cup of shortening. Can anyone explain why shortening in snickerdoodles compared to other cookies?
Also, second question is devils chocolate cake. I noticed that a dark moist chocolate cake calls for strong coffee. Since I do not drink coffee, can I use day old coffee rather than brewing some up just for baking? I may ask my coworker to save me a cup or use coffee from work.