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The Puffy
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.
1
chewiness
1
crispiness
5
cakeyness
4
thickness
2
spread
3
richness
4
sweetness
2
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
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.9. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.36 (36th percentile)
Flour:Sugar0.84 (11th percentile)
Brown:White Sugar0.55 (29th percentile)
Egg:Flour0.39 (85th percentile)
Chocolate:Flour1.31 (82th percentile)
Fat %15.5 (45th percentile)
Sugar %25.2 (86th percentile)
Hydration0.44 (87th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.36
Flour:Sugar
0.84
Brown:White Sugar
0.55
Egg:Flour
0.39
Chocolate:Flour
1.31
Fat %
15.5
Sugar %
25.2
Flour %
21.0
Hydration
0.44