The Puffy
- 1 cup butter-flavored shortening
- 3/4 cup sugar
- 1 cup brown sugar
- 2 1/4 cups cake flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Mixer
- Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy.
- In the meantime, sift together the cake flour, salt, and baking powder and set aside.
- Add the eggs 1 at a time to the creamed mixture.
- Then add vanilla.
- Increase the speed until thoroughly incorporated.
- With the mixer set to low, slowly add the dry ingredients to the shortening and combine well.
- Stir in the chocolate chips.
- Chill the dough.
- Scoop onto parchment-lined baking sheets, 6 per sheet.
- Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes.
- Rotate the baking sheet for even browning.
- Cool and store in an airtight-container.
butter, sugar, brown sugar, cake flour, kosher salt, baking powder, eggs, vanilla, chocolate chips, cream scooper, paper, baking sheets
Taken from www.foodnetwork.com/recipes/alton-brown/the-puffy-recipe.html (may not work)