Recipe by Chocolatl
Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the puffy version. I have also posted the medium version: Shirley Corriher's Chocolate Chip Cookies, Medium Version The thin version was previously posted here as Thin and Crispy Chocolate Chip Cookies
Top Review by purple raider
I made two batches, one made with AP flour, and one made with cake flour.
Both batches were delicious, however, the ones made with the AP flour were softer than the ones made with the cake flour, both were very puffy.
I would make them again, about 100000 times.
- 1 1⁄2 cups cake flour
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 9 tablespoons shortening
- 1 cup light brown sugar, minus 1 tablespoon
- 1 large egg
- 1 tablespoon vanilla
- 6 ounces chocolate chips
Directions See How It's Made
- Preheat oven to 375°F.
- Sift flour, salt and baking powder together. Set aside.
- Beat shortening and sugar together until fluffy.
- Add egg and beat thoroughly.
- Beat in vanilla.
- Gradually add dry ingredients and beat on low speed until thoroughly combined.
- Stir in chips.
- Drop onto lightly greased cookie sheets and bake for about 12 minutes, or until edges begin to brown.