Earlier, lard was commonly used as shortening. You have to do it over LOW heat and stir it constantly.
But with the invention of margarine and hydrogenated oil, the popularity of lard as a shortening, declined. Beat in eggs and vanilla until combined. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. My family eats them up! It will revert back to its solid form if you do not use oil in it. "Good" chocolate melts at around 34 degrees celcius. The oil helps the chocolate remain in a semi-liquid state. I melt chocolate in a regular pan with no shortening and with no double boiler. This is what most chocolate manufacturers aim for and requires predominance of grade 5 fat crystals in the chocolate. Beat until mixture is combined, scraping sides of bowl occasionally. Shortening is a very broad term that includes any fat (like butter and margarine) that is solid at room temperature. Coming from someone who is dairy free not by choice, I use butter flavored shortening AND Nestle’s 3 ingredient chocolate chips that are dairy free.
I use the butter flavored shortening to make my Christmas cookies also. Stir in any remaining flour. Beat in as much of the flour as you can with the mixer. Soo good!
It will melt very fast.