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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By waterpixie1221
Flagstaff, AZ
on January 09, 2012
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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
By jcquintana_13045379
Ventura, 43
on November 04, 2011
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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.
By jaclarus1
Hampton, VA
on September 24, 2011
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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. :
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