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. 
I made one of these once and it was grainy because I screwed up on the butter or something, your looks perfect! Must give it a try, thanks!
That looks SO good. French Silk pie is one of my favorites too, but I have never tried making it.
French Silk Pie is one of my favorites.. and it’s also one of my favorite blizzard’s at Dairy Queen! I’m going to have to give this a try..
I think I’ve had only one French Silk Pie in my lifetime. I must change that statistic haha. Your photos look fantastic.
Wow, that looks delicious! I’ve never made it before either, but I’ll have to give it a shot! And I feel your pain about the “big” sister thing…my little bro calls me shorty which took some getting used to : )
What a wonderful pie! It’s strange how I have no problem with the raw eggs in this pie, but they gross me out in spaghetti carbonara 🙂
I too love french silk pie, but have never made one. You did such a good job and made it sound simple, I will have to try making one.
This looks divine! I’m not much of a baker, which is why I love heading over to your site for inspiration!
Awww that’s so nice you baked it together 🙂 It looks amazing and so, so beautiful!
Sues
that looks so delicious!
Ive tried this pie and it was perfect. I didn’t make the crust because I needed it in a hurry so I just baked off a pie shell instead. It was breath taking. I so love this recipe.
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