Chocolate Chip Cookies Thick or Puffy Style

Heather says:

I hope some of you are happy. Today I broke my one of my cardinal rules of cooking and not only purchased, but used and consumed shortening. It was all in the name of science mind you and the leftovers are being distributed. The first attempt? Not so great, but it was tasty and the recipients don’t have to know what my goal actually was.

For what it’s worth, I did not change the size of the cookie portions. You can certainly increase the size of the dollop with this recipe to get a thicker cookie, as it does not spread very fast.

Stacked up

I experimented with two recipes to bring you a fool proof, recipe for the thicker chocolate chip cookies that some of you seem to lust over. As I live firmly and contentedly in the chewy butter world, this baffles me, but I suppose we can’t please everyone. So here is a recipe / technique for thick chocolate chip cookies. Oh, one of my children absconded with a bag of chocolate chips, so the pictured cookies have butterscotch chips, as I was not in the mood to interrogate or return to the store.

I also experimented with putting the dough in the freezer, at room temperature, and cooking for a longer time at a lower temperature.

Lastly, ensure your baking powder is active. If it’s been a long time since you’ve baked anything and the cookies didn’t rise at all, something isn’t right.


Puffy CookieIngredients:

  • 1 cup butter flavored shortening
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 TBSP vanilla
  • 6 tsp water (this is 30 mL and a medicine measuring cup works fabulously)
  • 3 1/4 cups all purpose flour
  • 1.5 tsps baking powder
  • 1 tsp salt
  • 2 cups or 1 12oz bag semi-sweet chocolate (or what the heck, butterscotch chips)
  • optional 1 cup chopped nuts

Don’t get excited, we’re not preheating the oven, yet.

Combine the dry ingredients, except the chocolate chips in a medium bowl (flour, baking powder, salt). Give them a brief stir with a whisk or fork.

In a second, small bowl lightly beat the 2 eggs, vanilla, and water together, until just homogeneous (this means just until it’s all together with no clumpy bits)

Now it’s time to get started.

In a mixing bowl with a hand or stand mixer, cream the shortening and the sugar, both brown and white. When everything is thoroughly and evenly combined, begin adding the wet ingredients, about 1/3rd at a time. Wait until the wet is incorporated into the sugar mixture before adding the next third.

Once everything is all mixed, begin adding the flour mixture, a little at a time. You don’t have to be too careful, 2 or 3 portions, not a spoonful at a time.

Turn off the mixer and stir the chips and if you use them nuts in by hand.

Place the mixing bowl in the freezer for at least 20 minutes.

Preheat the oven to 300F while the dough is chilling.

Spoon the chilled dough onto dry, ungreased, room temperature baking sheets by rounded tablespoonful. Make sure each dollop is at least two inches from the next. Immediately place in the 300F degree oven and bake for 20 – 22 minutes.

It’s best to slightly under cook these cookies to prevent the dough from falling.

Allow to cool on the cookie for 2 – 5 minutes before placing on a wire rack to cool completely.



  1. Kathleen on November 30, 2009 at 6:48 am

    When it comes to cookies, I've found that butter=more crispy; shortening is less crispy; and oil makes for a cake-like cookie. (Big Soft White Sugar cookies going in the oven in the a.m.) But…. all that is thrown out the window if you have other fats involved, like peanut butter or a LOT of chocolate. The true test cookie would be oatmeal without any funny stuff added–no bananas or applesauce, no butterscotch morsels. I could say, no good stuff, but honestly, a cookie is always good.

  2. KellyH on November 30, 2009 at 2:49 am

    Hmm…I have a fantastic "cakey" recipe that uses melted butter instead of shortening. Oh, the package of vanilla pudding mix probably doesn't hurt either. 😉 Does shortening change the consistency that much? I've never had anyone explain the merits/pitfalls of shortening vs. butter!

    • Heather Solos on November 30, 2009 at 2:53 am

      I wrote about different fats in this post: Heh, I was going for a recipe as close to traditional chocolate chip cookies as possible. I didn't want to stray into different ingredients (this time). In the future I'd like to see your recipe, please.

      • KellyH on November 30, 2009 at 3:09 pm

        Thanks. I should have looked before I commented. 🙂 I'll send the recipe along at some point!

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