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 icantbakecookies
on February 24, 2013
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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.
By Chef #1368263
on December 21, 2012
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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.
By katiestoro_11347149
Spokane, WA
on November 29, 2012
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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
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