Best Shirley Corrihers Chocolate Chip Cookies Puffy Version Recipes

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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

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.

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

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.

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE



Chocolate Chip Cookies - Betty Crocker's 1969 Recipe image

My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....

Provided by Johnsdeere

Categories     Drop Cookies

Time 18m

Yield 7 Dozen

Number Of Ingredients 11

2/3 cup shortening
2/3 cup butter or 2/3 cup margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts or pecans recommended)
1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • Heat oven to 375 degrees.
  • Mix thorougly shortening, butter, sugars, eggs, and vanilla.
  • Stir in remaining ingredients.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake 8 to 10 minutes or until light brown.
  • Cool slightly before removing from baking sheet.
  • *If using self-rising flour, omit baking soda and salt.

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