• Annie Hutchings

Perfectly puffy cookies

There are two types of people in this world, One loves a flat cookie and the other prefers the puffy variety. lol. I absolutely adore big puffy cookies! For years though I could never figure out how to make them because the butter would always melt and flatten out my cookies in the oven. It took me some time but I finally figured out the trick (it's so easy btw) to keeping your cookies puffy though the baking process!🙌🏼


1 3/4 C flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 stick cold butter cut into small cubes

3/4 C packed brown sugar

1 large egg cold

1 tsp vanilla

1 C milk chocolate chips

1/2 cup walnuts (optional)

1. Preheat oven to 350.

2. Mix first 4 ingredients in a bowl and set aside.

3. In another bowl (or a Kitchenaid mixer) mix sugar with cold butter just barely combined on the lowest speed.

4. Add the vanilla and cold egg and mix until and beat until combined. (don't over mix this or whip it).

5.Slowly add the dry ingredients to create your dough.

6. Stir in chocolate chips and nuts.

7.Place rounded tablespoons (or bigger if you want) of dough onto a parchment lined or uncreased cookie sheet.

8. Place uncooked cookie on the sheet in the fridge for 5 minutes to chill (this is what will keep your cookies from spreading).

9. Bake 11-13 minutes or until the edges are golden brown and middles are mostly cooked. Let them cool on a cooling rack.

**TIP: If you want to take your cookies to the next level, try adding a dollop of Biscoff Cookie Butter (you can find this in the peanut butter aisle) to the top of a warm cookie. Mind Blowing!

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