Alton Brown’s “The Puffy”
As you all know, I love Alton Brown. I’ve made a few of his recipes recently including his overnight cinnamon rolls and his famous chewy chocolate chip cookie. He did a great episode of Good Eats where he created three very different versions of chocolate chip cookie by making slight variations of the Nestle Tollhouse recipe.
To say I really enjoyed “The Chewy” is an understatement. It is delicious. I can’t rave about it enough. I decided to try out another recipe from the episode “The Puffy”.
I didn’t have any butter flavored shortening, so I ended up using 1/2 butter and 1/2 shortening. Other than that, I followed the recipe exactly. These cookies were very puffy when they came out of the oven, but they deflated quite a bit as they cooled. The cake flour gives these cookies a great texture and this is another great chocolate chip cookie recipe, but I much prefer The Chewy. I just like chewy cookies.
The Puffy – from Alton Brown – I got 4 dozen cookies using my cookie scoop1 cup butter-flavored shortening – I used 1/2 cup shortening + 1/2 cup unsalted butter
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
Preheat oven to 375 degrees F. Combine the shortening (and butter), sugar, and brown sugar in a bowl, and cream until light and fluffy. Sift together the cake flour, salt, and baking powder; set aside.
Add the eggs 1 at a time to the creamed mixture. Add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the wet ingredients and combine well. Stir in the chocolate chips. Chill the dough (I chilled the dough overnight). Scoop onto parchment-lined baking sheets, 6 per sheet (I used a my regular sized cookie scoop to get smaller cookies). Bake for 13 minutes (mine baked for about 9 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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
mmm they look so super moist!
Yum! Those look really good! I’ve never tried white chocolate with pumpkin.
Wow white chocolate and pumpkin! What a delicious combination…yum!
I made those last year, and MAN OH MAN aren’t they good!
I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.
You have great recipes. Thanks.
These look delicious! And I totally do not blame you for having a couple before taking them to give away!
I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!
They look wonderful!
These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!
I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.
I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂
~ingrid
I love making bars. These look amazing. I will definety try these soon!
I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!