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Recipe
Alton Brown's Puffy Chocolate Chip Cookies Recipe
| Servings: 2.5 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 615g | |
| Recipe makes 2 servings | |
| Calories 3080 | |
| Calories from Fat 1366 | 44% |
| Total Fat 153.66g | 192% |
| Saturated Fat 55.12g | 220% |
| Trans Fat 34.26g | |
| Cholesterol 39mg | 13% |
| Sodium 1330mg | 55% |
| Potassium 939mg | 27% |
| Total Carbs 403.34g | 108% |
| Dietary Fiber 8.3g | 28% |
| Sugars 269.05g | 179% |
| Protein 25.62g | 41% |
Ingredients Convert Measures
- 1 c. butter-flavored shortening
- 3/4 c. sugar
- 1 c. brown sugar
- 2 1/4 c. cake flour
- 1 tsp kosher salt
- 1 1/2 tsp baking pwdr
- 2 x Large eggs
- 1 1/2 tsp vanilla extract
- 2 c. semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Mixer
Directions
- Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream till light and fluffy. In the meantime, sift together the cake flour, salt, and baking pwdr and set aside.
- Add in the Large eggs 1 at a time to the creamed mix. Then add in vanilla.
- Increase the speed till thoroughly incorporated.
- With the mixer set to low, slowly add in the dry ingredients to the shortening and combine well. Stir in the chocolate chips.Refrigeratethe dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 min or possibly till golden and puffy, checking the cookies after 5 min. Rotate the baking sheet for even browning. Cold and store in an airtight-container.
- Yield: 2 1/2 dozen cookiesPrep Time: 20 min
- Cooking Time: 15 min
- Difficulty: Easy
