COOKIES: THE PUFFY
Ingredients
- 1 cup butter-flavored shortening
- 0.8 cup sugar
- 1 cup brown sugar
- 0 cup cake flour
- 1 tsp kosher salt
- 0 tsp baking powder
- 2 each eggs
- 0 tsp vanilla extract
- 2 cup semisweet chocolate chips
Instructions
- 1
Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F.
- 2
Combine the shortening, sugar, and brown sugar in the mixer’s work bowl, and cream until light and fluffy.
- 3
In the meantime, sift together the cake flour, salt, and baking powder and set aside.
- 4
Add the eggs 1 at a time to the creamed mixture.
- 5
Then add vanilla.
- 6
Increase the speed until thoroughly incorporated.
- 7
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well.
- 8
Stir in the chocolate chips.
- 9
Chill the dough.
- 10
Scoop onto parchment-lined baking sheets, 6 per sheet.
- 11
Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes.
- 12
Rotate the baking sheet for even browning.
- 13
Cool and store in an airtight-container.
- 14
Yield: 2 1/2 dozen cookies