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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4.5 129
I tried this recipe twice. I increased the baking powder to 2 1/4 tsps because the first batch ended up very flat once they cooled. (Part of the problem, though, was that I also substitued 1 cup of Heath toffee bits for 1 cup of chips. I believe that was way too much sugar and then when the bits melted, it contributed to the spreading.) The second batch came out very puffy even though I used a cookie/ice cream scoop that help 4 tbsp. I reduced the granulated sugar to 1/4 cup. I made sure the dough was extremely cold, and I even put the cookie sheet in the freezer while the oven was coming up to temp. Once on the sheet, I flattened them out with a spatula. They were still puffy so I don't believe you need to make them smaller. This was the first time I made a cookie with cake flour and am not sure if I like the texture for a chocolate chip cookie. If I make it again, I'll try using 1/2 butter and 1/2 shortening &/or use some AP flour. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. :-) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
Wonderful tasty cookies. Kids eat them so fast I can't keep any for the cookie jar. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
Wonderful chocolate chip cookie! Does not fall flat like so may other chocolate chip cookie recipes - my husband loved them! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I think this is a great recipe! I made these tonight with no problems, think the taste and appearance is spectacular. item not reviewed by moderator and published
is there a pic of these so i could see wat there supposed to look like when there done? same with thin and chewy item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
I loved the recipe. I love chocolate chip cookies and these are my favorite. item not reviewed by moderator and published
I made these cookies for church, and they were the talk of the luncheon! They turned out perfectly, and I actually had to defend the fact that I did indeed, make them. Nice Job, Alton!! =] item not reviewed by moderator and published
Next time I'll make it with less sugar. I think it would be just as good. It was too sweet for us but very flavorful and very light. item not reviewed by moderator and published
I was looking for a simple cookie to make for my daughter's church activity and came across this recipe. It was super simple to make, cooks beautifully, and tastes fantastic. I have made chocolate chip cookies that have tasted great before, but they always seemed to be super flat and just not very pretty. These I can take to a function and not be embarrassed to say that I made them. They are great for Christmas baking and taking to parties, or for any time of year. You do need to make sure that you keep the dough in the fridge until you are scooping it onto the the cooking sheets or else they won't puff quite as much as your first batches.Thanks Alton for yet another user friendly recipe! item not reviewed by moderator and published
My husband and I have searched endlessly for a cookie recipe that did not flatten out on the cookie sheet like a pancake. We wanted a soft, fluffy but chewy cookie and we finally found it! This recipe is fantastic....truly amazing! Alton, you are my cookie hero, buddy! item not reviewed by moderator and published
I enjoyed this recipe, but I definitely prefer the Chewy much more. Mine did not puff up very much. item not reviewed by moderator and published
Tasty cookies, but mine did not puff up. They were somewhat flat with crunchy edges and soft, gooey centers. I?m always on the hunt for the ?best? chocolate chip cookies, and while these were pretty good I still think the Neiman-Marcus Chocolate Chip Cookies are the best. item not reviewed by moderator and published
I made this recipe and it turned out better than I could have ever dreamed. I was in search of a choco chip cookie recipe that wouldn't flatten when baked and I finally found what I was looking for. This recipe is amazing. I can't be happier with the result. Love, love, love it. Just remember to keep your cookie dough cold before spooning onto cookie sheet. item not reviewed by moderator and published
I have to admit up front that I like cookie dough more than the baked cookie, so when I tasted the dough right after mixing it and before chilling it, I thought this one was going to be a complete "miss." But after I chilled it overnight and then tasted the dough again, I felt much better about it. The finished cookie has a very light texture, unlike the butter based TH Morsel cookie recipe I've been using for years. My family ate it right up, so it turned out to be a hit after all. I did bake for the whole 13 minutes since my dough was completely chilled, but next time I think I'll cut 1-2 minutes off that time. The cookies were a little crispier than I would have liked (but not burned). item not reviewed by moderator and published
this is the best chocolate chip cookie recipe i have ever tried! they are perfect! to those who have tried and failed try it again. i would also suggest using an airbake pan when making these as it keeps an even heat. i can't wait to make them again! Alton NEVER fails me! item not reviewed by moderator and published
These cookies were perfect! my family went crazy for them and continues to ask me for the recipe. I did have to make my own cake flour, which is pretty easy and the exact recipe is on the Kingsford corn starch box so you can make it yourself! i recommend these for everyone! item not reviewed by moderator and published
For all the people complaining about shortening being unhealthy, you need to check out the grocery store. First, shortening is NOT lard; it is made from vegetables. Second, Crisco TRANS-FAT FREE shortening has been widely available in grocery stores for several years. item not reviewed by moderator and published
My friend gave me this recipe after she altered it to fit our food alleries and it is delicious..... So we sub spectrum shortening for the shortening, enjoylife chocolate chips for choco chips and a mixture of brown rice flour and tapioca flour + 1 tsp xanthun gum for the flour. And it comes out great. I make my cookie dough scoops a tad smaller and they still puff up beautifully and I end up with approx 34 cookies. This is our fav recipe by far! The best thing is no one can tell they are gluten and dairy free! item not reviewed by moderator and published
I have never been a fan of cookies made with shortening, but I made these since I've enjoyed most of Alton's recipes. These came out puffy, but the taste was not that good to me. I will stick with Alton's best cookie, The Thin, which is made with butter. item not reviewed by moderator and published
I was so excited when I saw the episode with the puffy chocolate chip cookie. I followed the recipe exactly and they ended up being flat as a pancake. What did I do wrong? item not reviewed by moderator and published
I enjoy learning about the chemistry of baking, so I found this episode quite enlightening. I took LOTS of notes. It was only after comparing the recipes for "The Thin," "The Puffy," and "The Chewy" I realized the proportion of total sugar in "The Puffy" recipe (1 3/4 cups) is higher than the proportion of total sugar (1 1/2 cups) in the recipes for "The Thin" and "The Chewy." Alton never explained WHY "The Puffy" recipe contains more sugar, and try as I might, I've been unable to come up with a logical explanation on my own. Sugar is considered a *liquid* ingredient in baking, NOT a dry ingredient. Alton DID make the point of explaining, in regards to the recipe for "The Chewy," that using bread flour would allow the dough to absorb more liquid; and using melted butter would add the additional moisture needed to result in a moist (and chewy) end product. So, had the additional 1/4 cup sugar been used in "The Chewy" recipe, it would have been understandable - it would add more moisture and "chew." The only other explanation I can think of is that Alton measures brown sugar differently than I was taught - I pack my brown sugar much more firmly in the measuring cup than he seems to. Since "The Puffy" uses a higher proportion of brown sugar to granulated white, I wonder if the additional 1/4 cup of total sugar is meant to compensate for his measuring method - a much lighter packing of the brown sugar. I *do* wish recipes were written with measurements BY WEIGHT - it's much more accurate!! Any thoughts on the additional sugar in "The Puffy" v.s. "The Thin" and "The Chewy"? item not reviewed by moderator and published
I had to make substitution for the Butter flavored shortening by using 7/8 cup shortening and 1/8 cup of butter (2 tablespoons). You do have to keep an eye on them. As Alton says,when the edges turn brown take them out. They will be soft until they cool. I used a convection oven on bake which helped distribute heat evenly. If your convection oven has a "Roast" setting DON'T use that setting or the heat will over heat the bottoms and deeply brown or burn them... I took them out before this completely happened and went back to bake. As far as some people's rants about trans-fat being in the shortening, most commercial cookies and cakes use still use trans-fat. I haven't heard too much uproar over SU ZEE Cue's or Tween key's or even Lit 'el Debra cakes. As long as you don't eat the whole batch and watch other caloric intake what is the hurt. item not reviewed by moderator and published
Alton Brown never disappoints. I made this recipe--just changed one thing. I didn't have butter flavored shortening so I used 1/2 c. butter and 1/2 c. regular shortening. They still turned out excellent! Still had nice level of puffiness, good color, nice texture. My son liked them so much he said that whenever I make chocolate chip cookies I am supposed to use this recipe!!! item not reviewed by moderator and published
These are excellent! The best chocolate chip I've ever made! Thanks! item not reviewed by moderator and published
I tried this but had to make several substitutions. First of all, I don't use shortening, so I used butter. I didn't have cake flour on hand so I substituted 2cups AP flour and 1/4 cup corn starch, and I only had one egg at the time so I had to use 1/4 cup applesauce as a binder plus an extra 1/2 tsp baking powder. The flavor was great, but they weren't puffy, just flat and chewy. Still good, but I wanted a puffy cookie. :-P item not reviewed by moderator and published
After 5 years in Colorado and being an avid baker have been trying to recreate the perfect chocolate chip cookie. I always attributed the failures to the high altitude and had all but given up on the idea of ever having the perfect cookie again. When I saw this recipe on "Good Eats" I was willing to try anything and decided this would be another recipe that would never work. WOW!!! is all that I can say. The Puffy Cookie recipe is my perfect chocolate chips recipe and I will now be trying the method in a variety of cookies that I make year round. I cannot believe how easy they were and how incredible the texture of the cookie is. I am sure my family will enjoy them also, that will be the big test. I would recommend trying them and do not alter the recipe. The only thing I altered was the cooking time, mine took about 18 minutes. I can't wait to experiment with this method in other cookies. Thank you Alton you are a genius. I guess that is why it's called "Good Eats" item not reviewed by moderator and published
This is dedicated to the reviewer who noted on Dec 17, '07: "I have not made these cookies but come on, Anonymous. Shortening is not made from lard. And besides, if you look hard enough, you can find very good lard. Shortening is made from vegetable fat, just like high-quality expensive EVOO. And he was just using the shortening to make them puffy. Otherwise it is butter." JUST FYI and not in an offensive manner: SHORTENING is hydrogenated vegetable oil...hydrogenated means, it's a trans-fatty acid, it is similar to consuming plastic in cream or oil form, it is NOT like EVOO. Shortening is used in most of the commercial cakes and frostings and you will notice how they can sit on the counter without being refrigerated for days without losing their texture. They don't melt like butter, they don't get soft or runny like cream cheese, but that's not a good thing! That's courtesy the sustaining power of the might shortening. Yes, it helps food have longer shelf life, be it cookies, cakes or crackers. Yes, it helps cakes rise almost 30% more, but is it worth the health hazard? NO. I am surprised at Alton's use of shortening in several of his recipes, but that just means he promises Good Results, not necessarily "Good For You" eats. Thank You! item not reviewed by moderator and published
I followed the recipe exactly (at least I thought I did), but these cookies turned out poorly. Kinda heavy and hard and anemic looking. I thought I had finally found a chocolate chip cookie recipe that would WOW my husband. I'll keep searching... item not reviewed by moderator and published
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1 GIVE ME MORE NOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This cookie in my opionion is the perfect balance between chewy and puffy (not really that puffy)with some alterations. I used 1 3/4c. cake flour with 1/2 AP flour, reduced sugar to 1/2c, and 1/2c butter 1/2c shortening (plain). I seriously cannot stop eating them...yumm item not reviewed by moderator and published
Not gooey and I reduce 1/2 the sugars and chocolate chips. Also, add about a cup of raw walnuts. I love a cookie I can make a meal from. My results are then similar to a soft but slightly crunchy, biscotti type cookie. (I also find I need to double the baking powder, but this might be because of my particular cooking ingredients. Using plain shortening instead of butter flavor, allow the real flavors of the flours, chocolate, vanilla and nuts to be forthright instead of being overcast by a strong butter flavor.) Simply a great basic recipe! item not reviewed by moderator and published
Alton my darlin' - you know I love you, but you really let me down on this one. A beautifully shaped cookie with very little taste or texture. True, I'd eat one if offered, but I've had much, much better chocolate chip cookies. item not reviewed by moderator and published
I think all 3 recipes are fantastic. You don't always want the same kind of cookie or to serve the same kind of cookie. It's like Mounds and Almond Joy, you know. I love AB because he gives you entertainment, tips, recipes and science. He actually MAKES me WANT to cook, and I have purchased so many things he uses because he makes cooking fun and interesting not drudgery. item not reviewed by moderator and published
While, I prefer chewy cookies, these are fine for dunking. My family enjoyed them more than I. I will be sticking with my "old standard"! item not reviewed by moderator and published
I was a little hesitant using shortening instead of butter, not my usual choice but these were awesome cookies. My husband says the best ever and now my new favorite CCC recipe. Alton Brown rocks! item not reviewed by moderator and published
The research on these is so meticulous that "anyone can cook." item not reviewed by moderator and published
I have not made these cookies but come on, Anonymous. Shortening is not made from lard. And besides, if you look hard enough, you can find very good lard. Shortening is made from vegetable fat, just like high-quality expensive EVOO. And he was just using the shortening to make them puffy. Otherwise it is butter. item not reviewed by moderator and published
In my opinion..any cookie that is made with sub par ingredients is just a waste! Chocolate chip cookies made with shortning are just that (sub par) They are made with lard, so they taste like lard. Just gross! You know when the cookie dough itself is unedible that you have a problem. If your looking for a really GOOD chocolate chip cookie recipe...look for one that requires REAL quality ingredients. (Real Butter) (Real Vanilla) etc. This recipe might have been better if they had at least made it with half butter half shortning, but Don't waste your time on this one folks unless you like tasteless lard cookies. item not reviewed by moderator and published
i have tried many, many chocolate chip cookie recipes. Most recently, my husband's favorite were Toll House. I am always looking for something better though. When I saw Alton's show, I couldn't resist trying these. These are amazing. Crispy on the outside and tender on the inside. I live in Colorado and typically have to make adjustments for high altitude when baking, but not with these. I didn't have cake flour on hand, so I made it using recipes on the web. I would recommend these! THANKS ALTON item not reviewed by moderator and published
These cookies came out so great! My family says they are the best cookies I have ever made and I've made good cookies. These look and taste like I bought them from the bakery. Thanks Alton! item not reviewed by moderator and published
I made these cookies today. It did not yield the 2 1/2 dozen it said on the recipe, more like 1 3/4 dozen for me. I'm a male and this is my very first time ever making cookies. This is a keeper. The next time i make cookies again, it will be: "the Chewy". A.B., you're the Best. item not reviewed by moderator and published
My friend made these first with Reese's peices. These were the best! I made him give me the recipe. They are great! item not reviewed by moderator and published
Easy-to-follow recipe that delivers! These cookies are a hit with everyone who tries them. Flavorful & puffy. You can't go wrong with Alton Brown! item not reviewed by moderator and published
Once again, Alton Brown has created a recipe that guarantees perfection based on the molecular structure of sugar crystals and the fat content of delicious butter flavored shortening, or something. I'm not sure. But these cookies are good. Truthfully, go the distance and get the ice cream scooper and the parchment paper and don't omit the salt, and you'll be one satisfied cookie-eating scientist/college student in about one hour. item not reviewed by moderator and published
this truly is the best cookie dough. item not reviewed by moderator and published
I use half choclate chips and half cinamon chips. I am not allowed in the door at a family function without these cookies. item not reviewed by moderator and published
These cookies have been a huge hit with my family for several years now and are requested for many group family events. item not reviewed by moderator and published
My second favorite cookie (second to the Chewy). If chewy isn't your thing, this will be wonderful. item not reviewed by moderator and published
I'd been looking for a recipe that let me create big fat chocolate chip cookies like those cow patties you see in the stores and this did just that. Most standard recipes on the back of the chocolate chip bags never had enough "meat" to them, they always ended up flat, crunchy, and chewy at the same time. But this recipe is great! item not reviewed by moderator and published
I have been making this cookie for a couple of months. It's a project that you send cookies to soldiers. They make request to the "Cookie Lady" and then she gives people the names and you send cookies. It takes about 7 days from when I mail them until they get them. Every soldier that i have sent them to all rave that they taste like they just came out of the oven. Alton Brown once again has the greates recipes!!!! item not reviewed by moderator and published
I should have known. When you use shortening, the cookie will cool hard. In my opinion, there's no point in baking at home to get a hard cookie. Undercooking doesn't work either - still cools hard. Plus you get Trans Fats for NOTHING - for a worse cookie than the Toll House recipe. Plus, calls for too much salt. I'm trying the Chewy next. Hope I don't waste another bunch of ingredients. item not reviewed by moderator and published
yum. These are nice, puffy, and not overly sweet. Everyone has their own idea of what a choc. chip cookie should taste like, and this was pretty close for me. I didnt make any modifications to the recipe, although in my oven the cookies were done in 10 minutes so be careful. item not reviewed by moderator and published
My family loves this cookie. I have made them so many times and they come out perfect every time!! My kids always want more because they each take a couple in their lunches and their friends fight over them. I think my 9 year old sold his 2nd one for 3.00 to a classmate. Go figure...These really are excellent! item not reviewed by moderator and published
Wow. I never thought I'd meet a chocolate chip cookie I didn't love. Now if someone put them in front of me, I'd happily munch away. I'll never make them again though. I don't like the difference in taste you get from a standard chocolate chip cookie. I don't mind the puffiness at all. The recipe is easy to make though. item not reviewed by moderator and published
I didn't care for this cookie that much. It tasted like ones you would buy out of a box. I think that it had too much sugar in it. It didn't have the real homemade cookie flavor and in my opinion wasn't that puffy. I would reccommend the thin over this one. That cookie was amazing! item not reviewed by moderator and published
These are the best chocolate chips cookies! Try "The Thin" and "The Chewy" recipes too. item not reviewed by moderator and published
This is the best cookie I have ever had. I added chopped pecans and Wow! I will keep this recipe for a very long time. item not reviewed by moderator and published
Just like mom used to make... I prefer substituting margarine for half of the shortening. I think the taste is better. I also refrigerate the dough an hour before baking. It makes them REAL PUFFY and LIGHT. item not reviewed by moderator and published
I never made cookies with shortening before today. They turned out the best. Thanks Alton!! Christine, Murrieta, Ca item not reviewed by moderator and published
Awesome cookie. The cake flour was such a great flour to use. item not reviewed by moderator and published
We have always made Toll House chocolate chip cookies or my own recipe with oatmeal, but I was looking for a little thicker cookie without the oats. These fit the bill. These cookies are very tender and delicious and still easy to make! The only thing I might change next time is reduce the amount of brown sugar, the cookies are pretty sweet. These are our new family favorite! item not reviewed by moderator and published
If you like chocolate chip cookies then you will love this recipe - they are simply amazing! item not reviewed by moderator and published
In a taste comparison this was the winning recipe for a dozen people gathered for Easter item not reviewed by moderator and published
I've tried a lot of chocolate chip cookie recipes, and this is the best. Perfect cookies! item not reviewed by moderator and published
Easy fast and without a doubt the best chocolate chip cookies ever. I have made these a least a dozen times with no complaints item not reviewed by moderator and published
I didn't even use the exact ingredients listed for the recipe and it is still fantastic. I am going to go buy some cake flour , butter crisco, and kosher salt and see what I get then. I am quivering with anticipation. Just kidding, but you get the point. I used regular AP flour, regular crisco with butter extract, and table salt. Fantastic. I have always liked thick cookies and my chocolate chip cookies were always flat and hard. I love the food network. Keep up the great work Alton. Samantha item not reviewed by moderator and published
What else is there to say? The consistency and taste were wonderful. item not reviewed by moderator and published
I've been searching for the perfect chocolate chip cookie and this one is it! My husband and 4 kids thought they were gourmet. Thanks Alton! item not reviewed by moderator and published
The puffy cookies are nice and very good also nice and puffy. My kids love them! item not reviewed by moderator and published
very light and puffy goodness the perfect cookie item not reviewed by moderator and published
Just bake these cookies tonight, they are really yummy and so easy to make. Will definately bake them again! item not reviewed by moderator and published
I am not use which are better the puffy or chewy. Both are excellent. item not reviewed by moderator and published
I was having trouble with alot of different cookie recipes and I thought it was something that I was doing. I followed this receipe to the tee and the cookies came out perfect. item not reviewed by moderator and published
These were excellent! I have to say I love these cookies anyway, but Alton's alterations were excellent! item not reviewed by moderator and published

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Holiday Baking & Dessert Recipes