The Puffy

Total Time:
35 min
20 min
15 min

2 1/2 dozen cookies

  • 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

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

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