The Puffy

Name: The Puffy
Cook time: 11 min
Yield: 48 cookies
Ingredients: 2.25 cups cake flour; 1 cups vegetable shortening; 1 cups granulated sugar; 0.5 cups packed light brown sugar; 2 each eggs; 1.5 tsp vanilla extract; 1 tbsp whole milk; 1.5 tsp baking powder; 1 tsp salt; 12 oz semi-sweet chocolate chips

Alton Brown · Good Eats / Food Network · 2000 · Original Recipe

Cake-like cookie from Alton's trio. Uses shortening instead of butter, cake flour for tenderness, baking powder for lift, more white sugar for spread/crunch but less caramel flavor. Higher moisture = puffier.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

cake-likepuffytenderlightairysoftshortening based

Ingredients

cake flour2.25 cups (259g)

vegetable shortening1 cups (191g)

granulated sugar1 cups (200g)

packed light brown sugar0.5 cups (110g)

eggs2 each (100g)

vanilla extract1.5 tsp (6g)

whole milk1 tbsp (15g)

baking powder1.5 tsp (7g)

salt1 tsp (6g)

semi-sweet chocolate chips12 oz (340g)

Total dough weight1.2kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 375°F (191°C)
Bake Time: 9-11 min
Chill: None
Yield: ~48 cookies

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.8. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.36 (36th percentile)

Flour:Sugar0.83 (14th percentile)

Brown:White Sugar0.55 (43th percentile)

Egg:Flour0.39 (86th percentile)

Chocolate:Flour1.31 (84th percentile)

Fat %15.5 (47th percentile)

Sugar %25.1 (82th percentile)

Hydration0.44 (88th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

1.36

Flour:Sugar

0.83

Brown:White Sugar

0.55

Egg:Flour

0.39

Chocolate:Flour

1.31

Fat %

15.5

Sugar %

25.1

Flour %

21.0

Hydration

0.44

Cookie Lab