Alton Brown's "The Puffy" | Beantown Baker

Thursday, April 30, 2009

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.

Cookies, Dessert

3 comments »

22 Responses to “Chocolate Chip Cookie Dough Cupcakes”

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DeliciousDish — March 30, 2011 at 4:34 pm

I NEED to make these. I might just start on them tonight!
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Nutmeg Nanny — March 30, 2011 at 4:35 pm

These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
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Melissa — March 30, 2011 at 4:37 pm

Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
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Erin — March 30, 2011 at 4:40 pm

I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
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beantownbaker — March 30, 2011 at 5:20 pm

Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
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beantownbaker — March 30, 2011 at 5:20 pm

Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
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beantownbaker — March 30, 2011 at 5:20 pm

Definitely give it a shot. They take some time, but it’s SO worth it.
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Shannon — March 30, 2011 at 5:28 pm

I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
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beantownbaker — March 30, 2011 at 5:33 pm

Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
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Jessica — March 30, 2011 at 5:52 pm

oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
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FunandFearlessinBeantown — March 30, 2011 at 6:18 pm

Once again Jen, you impress me with your creativity!
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Sarah C — March 30, 2011 at 9:35 pm

I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
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beantownbaker — March 30, 2011 at 10:45 pm

I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
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Carrie — March 30, 2011 at 11:03 pm

I’m already trying to decide what occasion to make them for.
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Cara — March 31, 2011 at 2:07 am

I’m still waiting to try these. Just sayin’. 😉
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ErinsFoodFiles — March 31, 2011 at 3:14 am

WOW! Talk about decadent!
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beantownbaker — March 31, 2011 at 12:03 pm

Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
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Rebel Mel — March 31, 2011 at 1:26 pm

Who needs dessert at 8am???

I’ll give you one hint.

Me.

😉

Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
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DyingforChocolate.com — April 2, 2011 at 5:05 pm

Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
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Jene — April 5, 2011 at 11:47 am

OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
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Lovemytheekidz — March 26, 2014 at 8:00 pm
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
- beantownbaker — April 16th, 2014 @ 6:01 pm
  
  So glad you enjoy it! This is one of our favorite cupcake recipes of all time.