Shirley Corrihers Chocolate Chip Cookies Puffy Version Recipes
SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, PUFFY VERSION
Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the puffy version. I have also posted the medium version: Recipe #403325 The thin version was previously posted here as Recipe #80739
Provided by Chocolatl
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 8
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.
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, MEDIUM VERSION
Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the medium version. I have also posted the puffy version: Recipe #403375 The thin version was previously posted here as Recipe #80739
Provided by Chocolatl
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Sift flour, salt and baking powder together. Set aside.
- Beat butter, shortening and sugar until fluffy.
- Add corn syrup.
- 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 at for about 12 minutes, or until edges begin to brown.
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