Alton Brown's Puffy Chocolate Chip 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
#20 disher ice cream scooper
parchment paper
baking sheets
mixer
Heat oven to 375°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 for 15 minutes. 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.
Makes 2½ dozen cookies.
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
#20 disher ice cream scooper
parchment paper
baking sheets
mixer
Heat oven to 375°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 for 15 minutes. 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.
Makes 2½ dozen cookies.