The Puffy Chocolate Chip Cookie Food

PUFFY CHOCOLATE CHIP COOKIES - LEVAIN COPYCAT RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
• Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
• Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
• Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.

THE PUFFY CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375ºF. Line 4 half-sheet pans with parchment paper and set aside.
• Combine the shortening, sugar, and brown sugar in the work bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed until light and fluffy, 3 to 4 minutes. Sift together the cake flour, salt, and baking powder in a medium mixing bowl and set aside.
• Add the eggs, one at a time, to the creamed mixture, increasing the speed between each addition. Then add the vanilla. Increase the speed to high until thoroughly incorporated.
• Decrease the speed to low and add the dry ingredients to the mixer in three installments. Be sure to stop the mixture and scrape down the sides of the work bowl between each addition. Stir in the chocolate chips.
• Chill the dough completely, approximately 1 hour. Scoop the dough into 1 1/2 ounce portions onto the prepared half-sheet pans, 6 cookies per sheet. For most even doneness, bake one sheet at a time for 13 minutes, rotating the pan halfway through. Bake two pans at a time for 14 minutes, checking the cookies after 5 minutes. Rotate the half-sheet pans for more even browning.
• Move the finished cookies to a wire rack. Cool completely and store in an airtight container.

PERFECTLY PUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
• In a small bowl, whisk together 3 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
• Add additional 1/4 to 1/2 cup of flour, if needed. The dough should be somewhat like the consistency of pie crust dough...not sticky. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
• Fold in chocolate chips.
• Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake for 10 minutes, or until the cookies are JUST starting to turn golden, rotating baking sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
• *Recipe Note: Make sure your baking soda is not expired. Test this by combining a little with vinegar and water. If not bubbly, get new baking soda or you will have flat cookies.
• Source: Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

PERFECTLY PUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F degrees.
• In a small bowl, combine flour, baking soda and salt; set aside.
• In a glass bowl, microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should well on it's way to liquid form; remove from microwave.
• Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes. Add the vanilla and the egg; beat on low speed until just incorporated.
• Add the flour mixture and mix on low speed until a soft dough forms. Stir in the chocolate chips by hand with a large wooden or similar sturdy spoon.
• Roll the dough into 16 largish balls and divide between two cookie sheets that have been lined with parchment or a silicone baking mat.
• Bake for 9-11 minutes until the cookies look puffy and just barely golden. Take care not to over bake the cookies as they'll continue to bake as they cool on the pan. Let the cookies cool completely on the baking sheet before removing.
• Store cookies in an airtight container on the counter or in the fridge- they're my favorite when just chilled! The cookies also freeze beautifully.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt in a small bowl.
• In a separate bowl, beat butter and shortening until creamy.
• Add sugar and vanilla and beat with a mixer on medium speed until well blended.
• Beat in eggs, one at a time, mixing well.
• Add flour mixture, and beat slowly to incorporate, then beat to blend well.
• Stir in chocolate chips and nuts.
• Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
• Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
• If using 2 pans in 1 oven, switch positions at half-time.
• Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
• Serve warm or cool.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, PUFFY VERSION

Steps:

• Preheat oven to 375°F.
• Sift flour, salt and baking powder together. Set aside.
• Beat shortening and sugar together until fluffy.
• Add egg and beat thoroughly.
• Beat in vanilla.
• Gradually add dry ingredients and beat on low speed until thoroughly combined.
• Stir in chips.
• Drop onto lightly greased cookie sheets and bake for about 12 minutes, or until edges begin to brown.