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.

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10 Responses to “Chocolate Fudge Swirl Ice Cream”

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    Ashley Bee (Quarter Life Crisis Cuisine) — August 14, 2013 at 8:42 am

    My ice cream with coconut milk keeps freezing solid, into a very solid rock. Any ideas what the problem is? I have a recipe going up tomorrow, with a disclaimer that you need to defrost it if you freeze it overnight, heh…

    • beantownbaker — August 16th, 2013 @ 8:16 am

      Hm. I have noticed that some of my ice creams do need to sit on the counter for a bit before they’re scoopable. But I haven’t noticed if it’s related to the coconut milk or not… Mine is usually fine after sitting out for 10 minutes or so…

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    Shannon — August 14, 2013 at 12:00 pm

    you are on a roll with the frozen treats! sounds like its been a good summer 🙂

    • beantownbaker — August 16th, 2013 @ 8:34 am

      I definitely am on a roll this summer… Homemade ice cream is just so dang good.

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    Jessica @ A Kitchen Addiction — August 14, 2013 at 4:20 pm

    Love that you use coconut milk with all of this chocolate!

    • beantownbaker — August 16th, 2013 @ 8:19 am

      I love the subtle coconut flavor that it provides!

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    Consuelo @ Honey & Figs — August 19, 2013 at 9:05 am

    So much chocolaty goodness, wow I need this in my life. This ice cream looks beyond amazing!! Pinning :))

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    Nutmeg Nanny — August 19, 2013 at 10:07 pm

    Chocolate fudge <3 oh my! This looks wonderful!

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    Tracy | Pale Yellow — August 23, 2013 at 10:12 am

    That’s where those extra pounds have come from! Delicious homemade ice cream ruins all diets, but it’s just so yummy! This batch looks fantastic!

    • beantownbaker — August 23rd, 2013 @ 10:40 am

      Absolutely! It’s so worth it.

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