I worked in an office many years back and one of the ladies would bake the most amazing chocolate chip cookies. They were fluffy and round, by far the best chocolate chip cookie I have ever had. Whenever I make chocolate chip cookies, they come out flat. They are still delicious, but not as good as hers. I follow the recipe on the back of the Nestle Tollhouse bag and always use fresh ingredients. Whats the secret to the puffy round chocolate chip cookie??
I should also add I use a Kitchen-aid standing mixer and cookie sheets with parchment ... In case that makes a difference.
My MIL's cookies are the BEST, and just how you describe. Round, fluffy, perfect. She has told me that he mixer will over beat the cookies, so I'd mix by hand. Also, we use 1/2 cup sugar and 1/2 crisco. Also, we don't put the salt in.
There are two tricks. One is the butter. It should be softened, not room temperature. Butter that's too soft makes flat cookies. When you push your finger into the butter, it should dent but not squeeze. Also, when using baking soda, if it's older than six months it won't work as well. Happy baking!
This is my favorite chocolate chip cookie recipe, and these do come out fairly "puffy." Make sure you follow the directions regarding chilling your dough before baking, it is critical for these cookies.
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-...
This second link is specifically for a puffy cookie, I haven't tried it, but its very well reviewed.
http://www.foodnetwork.com/recipes/alton-brown/the-puffy-...
Try refrigerating the dough for a while before you make the cookies. If the butter gets too soft, even sometimes at room temp, it will make the cookies flatter. If you get the butter to harden a bit then they are usually puffier. I refrigerate mine anywhere from an hour to 2 days depending on what else I have going on!! Good luck!
I've noticed that if I replace butter with applesauce (at least 1/2 of what the recipe calls for) then whatever I'm baking comes out softer and fluffier (and healthier!). Also, make sure you don't under or over bake them, and sifting your flour will incorporate more air.
I've never tried applesauce with cookies because I prefer a chewier cookie.
I bake all the time and still haven't mastered the cc cookie.
I've tried everything. Hand mix/mixer, shortening/butter, Air Bake pan/dark non-stick pan, light brown sugar/dark brown sugar. I gave up--it's a mystery to me.
Put more chips in, and walnuts, your cookies will be really chunky. Theres a recipe on Bobby Flays site (food network) www.foodnetwork.com/videos/ chocolate-chip-cookies-video/59635.html ---these two women make the best choc chip cc in the world. theres huge -i have made these cookies before. but i cant find the recipe. look at this site . good luck!
BAKING POWDER! add 1/2 tsp
I have found this recipe for CC cookies, which includes vanilla pudding mix. My mom showed that trick to me & it works every time! I use to be the same way-flat, paper thin cookies. Well, I tried a recipe with vanilla pudding and they are amazing! I'd love to share my recipe with you, but I actually misplaced it a while ago. But, I believe I googled it once before. Just try searching chocolate chip cookies with pudding....I think that's how my sister searches and bakes them that way.
Sounds yummy though; I may just have to do some baking tomorrow now!
They don't always come out fluffy - but my favorite recipe is to combine the Nestle Toll House recipe with the Giradelli recipe - I mixed semisweet and milk chocolate chips. I also use a little less salt and add a little vanilla -- even my husband who doesn't like desert ate them all!
check the temp of the butter to cold or warm and dont overmix
I've found that the airbake cookie sheets produce a puffier cookie as opposed to a regular cookie sheet that produces a crispier cookie. My vote is for the Nestle Tollhouse recipe... with some pecans, that's my fave.
My Mother makes the best chocolate chip cookies...Very puffy and light. She follows the Toll House recipe however replaces butter with crisco and also adds a TB of water. She adds a bit more flour than the recipe calls for after all the mixing has been done so that the dough is a bit flakey when stirring by hand. She does not bake them on parchment paper...I personally will NEVER attempt to make Choc Chip cookies from scratch bc they will never compare!!
I love the nestle choc chip recipe. (i think that is what it is called) A flat cookie has melted butter and less flour. If your butter is just barely soft and you add a tiny bit more flour, you will get round and puffy. It is a fine line though, it can become cake-y.
I hope i helped. I am not a baker by any means :)
My Mom makes the best CC cookies - she used the recipe off of the flour bag, and she just uses a gold old wooden spoon to mix it.......I think it is the Gold Medal Flour brand.
I have not tried the recipe yet, because if she is going to go through the trouble of making them, I will just eat hers, with 4 kids, 2 of them being under 2, I have no time for baking.....LOL
