The Puffy

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
2 1/2 dozen cookies

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.


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    My xmas cookies were so flat I began a search for a remedy. I remembered seeing Alton's chocolate chip cookie show where he did them three ways. I tried the "puffy." However, I forgot to buy cake flour and bought AP instead. I was a little annoyed at the part where I had to chill the dough. I hate recipes that require chilling. However, that being said, I put them in the fridge for 20 minutes and made the cookies. The cookies were delicious and puffy, did not spread out over the cookie sheet, even with the substitution on the flour. Also, I did not chill the dough between batches, just left it on the counter. The recipe worked great!
    Honestly, I am not a huge chocolate chip cookie fan but even I must admit these are the best I have ever had ... EVER! I have yet for anyone not to give huge compliments on them and not even to my face as I normally send out with hubby to work and he comes back with the raves. :-)
    Okay so I hate crunchy cookies. I've been on the search for the chocolate chip recipe for me. And I've found it for sure, they are puffy and chewy, and yummy!!!!! They are a little on the dry side, but that just makes them perfect for a glass of milk ;D, Alton brown has never let me down! I 100% recommend these cookies.
    First of all, If you are going to review a recipe, please don't say it's not good because you didn't use eggs and you decided to use regular butter. This is a perfect recipe if you follow it correctly. I have made it both with cake flour and regular flour. The cookies came out great both ways. When I chill the dough I usually keep it in the freezer for about a half hour And store it there between baking times. This is my absolute favorite chocolate chip cookie recipe!
    I used butter instead. They taste somewhat good. I really don't know how to call it because I didn't use eggs and less sugar. They didn't exactly puff either; crunchy chewy & gooey.
    As with my other review for the Chewy, I alternate between Chewy and Puffy. These are terrific cookies - great texture and flavor. My family enjoys cookies and they always ask for my version! As another reviewer said, the Chewy and Puffy are very similar. There are never cookies 'left' at the bottom of the jar.
    YUMMY!!!! I admit the thought of butter flavored shortening grossed me out, but these cookies taste awesome - so awesome I forgot all about the shortening. I did use good quality dark chocolate (60% chips and semi-sweet chips - the blend adds to it. Another great recipe from Alton
    I have used this recipe for years and its the best! Friends and family have loved my cookies, although I think they are more chewy than puffy. Happy baking!
    Wonderful tasty cookies. Kids eat them so fast I can't keep any for the cookie jar.
    A great cookie recipe after some changes. Which is why I have to give this recipe four stars. 
     
    First, reduce the sugar. It's too much [for some reason, AB increases the total amount of sugar over the Nestlé Tollhouse without explaining why]. Drop it to almost 2/3 cup white and almost 3/4 cup brown. Together they should total 10 ounces by weight. 
     
    Second, use 1/2 teaspoon of table salt. Kosher doesn't sift very well. Heaping 1/2 if you like it salty. 
     
    The call for butter flavored shortening probably puts people off. It's not all that bad, and if you don't want to buy a giant tub Crisco sells the stuff in 1 cup measures, packs of three. Leftover can be used for pie crusts/biscuits. 
     
    Chill the dough as stated for puff. If you want the recipe's 30 cookies, scoop 40 gram balls by weight. For 18 bigger cookies, try 64 gram balls. Put a piece of parchment paper on your scale to weigh and shape scoops. 
     
    They're not super puffy, but after said changes, they're worth trying out!
    My husband LOVES soft, puffy, chocolate chip cookies. This recipe is the BEST! For those who complained of flatness, baking SODA is NOT Baking POWDER. Use the powder as called for in the recipe. If your first pan come out on the flat side even still then add about 1/4 cup more flour and make SURE the dough is chilled. Sometimes hot weather or humidity can effect the outcome of cookies.
    Yummy! These are our favorite chocolate chip cookie recipe now. Alton you rock! Love your show and so do my kids, very entertaining with great information.
    I Hate this Recipe it sucks big time. They were suppose to be puffy they came out flat and wasted all my chocolate chips ! I recommend that you do not follow this Recipe!!!!!! (6 :@ (N (W I am SO Mad!!!
    these were only slightly puffy -- the taste was great but they were not puffy. I'll keep looking for the ultimate puffy choco chip cookie. oh well!
    I jumped in to things too quickly, but they came out great. I just looked at the ingredient list and did my own thing, been making cookies forever after all. So, I didn't sift a thing, didn't use a disher, didn't chill the dough, only baked them for 9 minutes and they were perfect! I will definitely be making these again. For the people coming out with cookies that are crumbly and dry or more crunchy, try just the 2 spoons and 9 minutes. They are still soft that way
    I've been looking for a chocolate chip recipe that doesn't flatten out after baking. This is it. This is not a chewy cookie but it is a nice crisp chocolate chip.
    Yes I found this to be a very tasty and Truly Puffy Cookie. It was easy to prepare. Thanks Alton. I am glad I watch you to learn & Keep up the good research for us to use. :
    If you're looking for a super sweet and crunchy cookie then "The Puffy" is the recipe for you. Personally, I like soft and chewy cookies but I like the "look" of my cookies to be more like Mrs. Fields or The Cookie Corner. The usual recipe that I use has the right flavor and texture, it's just not as "puffy" or "high" as I would like them to be. Ergo the reason for me trying this recipe. I followed this recipe to a "T" with the exception of using Morton table salt vs. kosher salt that the recipe calls for. I'm not sure if using the wrong type of salt made these cookies so crunchy and crumbly but what I do know is that I'm not about to make this recipe again. Guess I'll be standing by my tried and true recipe instead.
    These turned out great! I halved the recipe. Then I used a half butter half shortening mixture. Next I added 1/4 cup Hershey's cocoa powder. Lastly, I used 1 cup white chocolate chips. I ended up with awesome chocholate cookies with white chocholate chips. Delicious!
    My batch came out flat as a pancake. I know there are 2 things I did wrong, but do not think they would mess it up this much. 
     
    I used a full 12oz package (3 cups? of semi-sweet chips, and I think it only needed 8oz? (2 cups. And I used baking SODA, instead of baking POWDER. 
     
    I do not like using Volume Measurements when baking .. it can go wrong. Recipes by weight are much more accurate & it is what professional/commercial bakers do.
    I'd love to know, from the people that have made these cookies or another one from this show, if they are just soft and puffy or if they have the slightly crispy exterior over the soft insides. I usually like to make a test batch and find things out for myself but I'm strapped for time. Any advice would be HUGELY appreciated. I gave it 5 stars because I've never had anything from Alton's shows that were anything less... I just want to know if they are what I think they are. lol
    One of the best chocolate chip cookie recipes that I have ever made. Everyone one who has tried that just loves them. I must now bring them to every party that I go to!
    Wonderful chocolate chip cookie! Does not fall flat like so may other chocolate chip cookie recipes - my husband loved them!
    These cookies are great, although one time I made them they were a little grainy (you need to "cream" the sugar longer than I had that time and another time they didn't puff (I didn't have a wire rack handy and they just flattened on me. I would also use a pinch less salt. Also, surprised to see Alton using a volume measure rather than a weight measure for the flour, sugar, salt. The taste is definitely there, and these are my favorite cookies ever.
    Not as puffy as I hoped, but they were puffier then the kind I usually make. I used milk chocolate chips instead of the semisweet, and they tasted great! Very easy and delicious!
    I think this is a great recipe! I made these tonight with no problems, think the taste and appearance is spectacular.
    is there a pic of these so i could see wat there supposed to look like when there done? same with thin and chewy
    to all of you who are dissin on AB's cookies....you obviously didnt make them right. i'm a fourteen year old girl, and when i made them today, they turned out perfect! so good, in fact, that im in charge of desserts at thanksgiving this year. and guess what cookie will be on the table? this one! the puffy! i swear i am the number one AB fan. you guys wish. AB, you rock! keep making these cookies!
    What a disappointment. My granddaughter cracked her first egg making these cookies with me. I bought the cake flour and butter shortening. They were almost tasteless and dried up hard by the next day though kept in an airtight container. I was shocked AB would put his name to this recipe.Never, ever will I waste my time making these. Take this recipe off the site, please.
    I really like Alton Brown, and usually his recipes are good, but, these cookies are way too sweet (which I find odd, since Alton has noted, with sad resignation, the ueber-sweet tooth of Americans on his show). I so like the texture of these cookies, which is something that I really search for, but, I won't make these again. I definitely prefer Tyler Florence's Big Fat Chocolate Chip Cookies on this website, which are, oddly, not QUITE sweet enough! T
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