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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5 Responses to “4th of July Layered Cookie Cake”

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    Linds — July 7, 2008 at 11:17 am

    This comment has been removed by the author.

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    Julia — July 7, 2008 at 7:46 pm

    M&Ms were an inspired idea! And honestly, I think 3 layers was a better size. 5 layers is just too much as I ended up splitting the layers in half when I served it because they were just so big.

    Thank you for the post-back!

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    Elly — July 8, 2008 at 1:23 am

    This looks SO good. I just bookmarked it and I hope to try it in the next year since my bookmarked list is too long 😛 I think halving it is the way to go, it already looks pretty big. Mmm.

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    ~Amber~ — July 9, 2008 at 3:41 pm

    Wow, this looks pretty darn tasty! I love M&M’s.

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    rash — November 25, 2013 at 5:47 am

    Hey there! I’m at work surfing around your blog from my
    new iphone! Just wanted to say I love reading through your
    blog and look forward to all your posts! Carry on the fantastic work!

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