Wednesday, February 8, 2012

Puffy Cherry Chocolate Chip Cookies

A cookie made with 100% shortening and no butter sounds unappealing, doesn't it? I know, it sounds unappealing to me too. BUT, there's something about that shortening that makes these cookies stay puffy, not chewy, not crispy.

And that's what my kids wanted. So, I figured it was worth a try. And I have to say, I was truly surprised at how delicious they turned out to be. I think the flavor combination of the tart cherries and the semisweet chocolate sort of cuts through the shortening, so you don't taste it. But they don't taste overwhelmingly of cherry, even mr. (who is not the biggest cherry fan) really liked these.

The texture is lovely, it's more of a cakey cookie (probably due, in part, to the cake flour), soft with just a tiny bit of crisp on the outside.

Here's the recipe:

Puffy Cherry Chocolate Chip Cookies *click here for printable version*
adapted from “The Puffy” by Alton Brown
(most of the alterations are for altitude)

1 c. butter-flavored shortening
½ c. granulated sugar
¾ c. brown sugar
2-1/2 c. cake flour
1 tsp kosher salt
1-1/2 tsp baking powder
2 eggs
1-1/2 tsp vanilla extract
2 c. semisweet chocolate chips
1 c. dried tart cherries

Heat oven to 375 degrees. Combine shortening and sugars in the bowl of a stand mixer and beat until light and fluffy. Combine flour, salt, and baking powder in a separate bowl and set aside.

Add the eggs to the shortening mixture one at a time and beat until incorporated. Add vanilla and beat well.

With the mixer on low, slowly add the dry ingredients to the shortening mixture along with 2 tsp. water and beat to combine. Stir in the chocolate chips and dried cherries. Chill the dough for approximately 30 minutes. Using a #20 ice cream scoop, scoop the dough onto parchment or silpat lined baking sheets. Bake for 13 minutes, until golden and puffy, turning the pan halfway through for even baking. Cool and store in an airtight container.

TGIP Rating--Puffy Cherry Chocolate Chip Cookies--KEEPER. I just loved everything about these. Easy to make and delicious. I don't know if I'll ever go back to making regular size cookies, between these and the giant Gingersnap Cookies I made a few weeks ago.

Next up: Finalizing my Coconut Cream Pie recipe. It's just about perfect. And when I say perfect, I mean, you will LOVE IT.

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