Shirley Corrihers Chocolate Chip Cookies Puffy Version Recipes

SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, PUFFY VERSION

Shirley Corriher's Chocolate Chip Cookies, Puffy Version image

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

Ingredients

1 1/2 cups cake flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
9 tablespoons shortening
1 cup light brown sugar, minus 1 tablespoon
1 large egg
1 tablespoon vanilla
6 ounces chocolate chips

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.

SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, MEDIUM VERSION

Shirley Corriher's Chocolate Chip Cookies, Medium Version image

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

Ingredients

1 1/2 cups cake flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
5 tablespoons butter
5 tablespoons shortening
3/4 cup light brown sugar
2 tablespoons corn syrup
1 large egg
1 tablespoon vanilla
6 ounces chocolate chips

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.

MINDY CUSTER'S CHOCOLATE CHIP COOKIES

Mindy Custer's Chocolate Chip Cookies image

Soft and chewy, the best chocolate chip cookie EVER! For best results, refrigerate dough overnight.

Provided by Laurie Ditch

Categories Desserts Cookies Drop Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 10

Ingredients

2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
½ cup butter, softened
½ cup margarine, softened
¼ cup white sugar
¾ cup brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 19.5 g, Cholesterol 17.1 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 127.5 mg, Sugar 11.5 g

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