Biting into a perfectly warm chocolate chip cookie is maybe one of the great pleasures in life. Warm, melty chocolate encased in simply sweet dough… what’s not to like? We all have memories of recreating the recipe off the back of that little yellow bag. They’re universally loved and they’re a true classic, and yet they tend to create some division. Because we all have our favorite version.
You see, there are three main camps when it comes to creating the best chocolate chip cookie: thin and crispy, chewy, and last but not least, puffy and cakey. This recipe here is for the puffy cookie loving crowd. These are rounded piles of cakey cookie deliciousness, and even if you usually like your cookies with a bit of crunch, we’re sure you can appreciate just how good these are.
There are a few secrets to getting the perfectly puffy cookie. While we’re usually all about butter, using shortening instead helps to create a puffy cookie because it melts at a higher temperature than butter. This means it remains solid longer and gives the batter time to rise before spreading out. Using cake flour rather than all-purpose is another great trick. It absorbs less liquid and creates steam, which helps the cookie rise in the oven. Baking soda, rather than baking powder, creates a more acidic batter, which means the batter sets up quicker and spreads less.
If you want a truly puffy cookie, the one trick you don’t want to skip is chilling the dough. Cold dough spreads more slowly when baked, so this gives the cookie yet another chance to lift before it sets in the oven. You just need to put the whole bowl of dough in the fridge to chill for about an hour before you scoop out the dough to bake. None of these tricks are particularly complicated, but when you put them all together you’re guaranteed to have the perfectly puffy chocolate chip cookie!
Puffy Chocolate Chip Cookies
Serves 24; 30 minutes
- 2 1/4 cups cake flour
- 2 cups semi sweet chocolate chips
- 1 cup butter flavored shortening
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- When ready to bake, preheat oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the butter, granulated sugar, and white sugar and cream with an electric mixer on medium until light and fluffy.
- Meanwhile, sift together the flour, salt, and baking soda and set aside.
- Add eggs one at a time to the butter/sugar mixture, mixing well after each addition. Add vanilla and increase mixer speed until thoroughly incorporated.
- With mixer on low, gradually add the flour mixture until well combined. Stir in chocolate chips and chill dough in refrigerator for about an hour.
- Drop spoonfuls of dough onto parchment lined sheets and bake until golden brown and puffy, about 13 minutes, rotating baking sheet halfway through. Enjoy!
Adapted from Comfy in the Kitchen.