Puffy, Thick Chocolate Chip Cookie Recipe

alton brown did an episode on "Good Eats" exactly about this - he made three different cookies: The Thin, The Puffy, and the Chewy. It's about shortening and the kind and amount of leavening (baking powder and baking soda.)

http://www.foodnetwork.com/recipes/alton-brown/the-puffy-...

The cookie recipe that comes withthe butter flavored crisco sticks is the BEST chocolate chip cookie recipe!

I love this recipe with instant pudding added - they're so soft and fluffy

1 C margarine
3/4 C brown sugar
1/4 C white sugar
2 eggs
1 pkg. instant vanilla pudding
1 tsp baking soda
1 tsp vanilla
2 1/4 C flour
1 pkg. chocolate chips

mix all ingredients together. Drop by spoonful on cookie sheet. Bake 350 for 8-10 min

Puffy and thick = shortening

Crunchy and thinner = butter

I use the Neiman Marcus Cookie recipe. It's sooooo good (and a funny urban legend too). I leave out the espresso and I never fail to get tons of compliments on these cookies...I think it's cooking them at a low temperature that is part of the success. Enjoy!

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

I don't have the recipe handy, but I have found that recipes that call for shortening (like Crisco) and butter, instead of just butter, come out with cookies with that texture.

I LOVE the Land O' Lakes 'Jumbo Chocolate Chip Cookie' recipe... Discovered it by accident inside my Land O' Lakes butter box! You can also find it on-line at.... http://www.landolakes.com/recipe/2329/chewy-jumbo-chocola.... Makes a pretty large cookie though; however, the website does provide info on how to make a smaller more average sized cookie.

The picture on-line is a little deceptive...in that it is not all that flat actually. 'Toll House chocolate chip' cookie recipe always turns out super duper flat...to the point of running all over the baking sheet as it cooks. But the Land O' Lake cookie maintains the nice, thicker shape and also still has that excellent taste as the Toll House (if not better!). Enjoy!

We do either of these two processes:

1. add extra flour (I think my DH adds an extra 1/4 cup and his are very yummy!), refrigerate your cookie dough, and keep your cookie sheets cool (so do one batch, pop the dough in the fridge and let the sheets cool ,then do another..)

2. Use a recipe with vanilla pudding in it like this one:

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter (softened) or 1 cup margarine (softened)
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
1 (4 ounce) package instant vanilla pudding (I use instant pudding mix)
2 large eggs
1 (12 ounce) package chocolate chips
1 cup nuts (optional)

Directions:
1 Preheat oven to 375°.
2 Mix flour with baking soda in a bowl and set aside.
3 In a large bowl, combine butter, sugars and pudding mix.
4 Beat until smooth and creamy.
5 Beat in eggs and vanilla; gradually add flour mixture.
6 Stir in chips and nuts.
7 Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet.
8 Bake at 375° for 8-10 minutes.
9 Note: You may use instant chocolate pudding instead of vanilla pudding for a chocolate chocolate chip cookie.

Read more: http://www.food.com/recipe/carols-soft-and-chewy-chocolat...

It's the butter. Butter makes cookies flat. You have to use shortening to get big fluffy/puffy cookies.

Shortening does make cookies puffier, but it also adds a lot of the heart-clogging trans fat (the kind you don't want).

Another way to make cookies a bit puffier is to increase the amount of baking soda or powder.

Also, make sure you use quality chocolate (definitely NOT Nestle) and cane sugar (like C and H, not Crystal, which is beet sugar). Just makes a better, more satisfying cookie all around.

A friend gave me a recipe for choc chip cookies CALLED "The Puffy", lol. I'll have to see if I can locate it. If so, I'll be back to post it.

Shortening, not butter, and a little extra flour. If you can find Alton Brown's "Good Eats" episode about cookies he explains the science behind getting the type of cookie you want

A friend makes the best choc chip cookies. They are puffy and yummy. One of her tricks is to move them from the bottom shelf to the top shelf during the cooking.

I have the same recipe as Carolyn M and they are my favorite cookies!! I use a cookie scoop to make them almost ball shaped. LOVE THEM!!

I once used way to much baking soda and I ended up with the fluffiest/thickest chocolate chip cookies EVER! They were SO good!
Sadly, I have tried and tried to duplicate it but have yet to do so :(

I will be checking back on this to see what others have to say...I would love a good recipe like this too!

Add a package of instant vanilla pudding........

I love This Question and all the great yummy sounding answers!!!! This site rocks!!

oh man just remebered my diet :(

www.allrecipes.com has some good cake/cookie recipes. I find to get thicker chewy type cookies you need to put a generous blob on the tray and take them out of the oven when they still look like they are not cooked , once they have cooled down they will have hardened enough to be picked up but still be chewy

Use both Baking Soda and Baking Powder, and the normal amount of salt.

The best ones I had are made with cake mix. I am not sure where my recipe is, but I know you could google cake mix cookie recipes. What is cool is you can use any kind of cake mix and add in goodies, like chocolate cake mix and reeses pieces, so you are not limited to the yellow cake mix and chocolate chips!

I always use the Nestle tollhouse recipe. But I use the Blue Bonnett LIGHT margarine and 1 egg. My cookies are always cake like. I also add extra chocolate chips.

I also do both butter and shortening. I also chill the dough a little on the cookie sheet in the fridge before baking. I use an insulated sheet (thinker cooking sheet - not sure where I got it but works wonderful). I also often do chocolate chip cookies with oatmeal - seems to make them softer and thicker. Lastly, I don't cook as long as I feel I need to by sight and as they cool, they cool a little still and they are softer.

Good luck.
D.

You don't need shortening. If the butter is melted at all it will make the cookies flat. Make sure the butter is at room temp and the cookies shouldn't be flat.