Ingredients for The Puffy Cookies
- Butter Flavor Shortening
- 1 cup granulated sugar
- Dark Brown Sugar
- 2 cups cake flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- Vanilla Extract
- Semi Sweet Chocolate Chips
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How to Make The Puffy Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) shortening, 1 cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.
- In a separate bowl, whisk together 2 cups cake flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Add 2 large eggs to the creamed mixture, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Increase mixer speed to medium-high and beat until thoroughly combined.
- Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes (this helps prevent spreading).
- Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until golden brown and puffy. Start checking for doneness around 10 minutes. Rotate baking sheets halfway through for even baking.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
72g
Fat
19g
Carbs
9g
