Food Network: The Puffy

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The Puffy
Recipe courtesy Alton Brown

Ingredients
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
Hardware:
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 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.