Wednesday, September 18, 2013

Chocolate Chip Amish Puff Cookies

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I have a confession to make. I seldom bake chocolate chip cookies. In fact, I may have only baked 1-2 batches my whole life. Sounds weird, I know! For some reason, every time I consider making chocolate chip cookies, I end up thinking, "We're eating cookies. Why not get some oatmeal, fruit and nuts in there too?" And so I've always baked only oatmeal cookies with chocolate chips/nuts/dried fruit in them. But never classic chocolate chip cookies. Well, at least not till about a month ago. When I discovered these beauties. Well, I suppose these aren't your CLASSIC chocolate chip cookies either, but I am more than happy to stick with these. They are SO good! Really addictive!
I found the recipe on but the recipe is originally from The Field Guide to Cookies. I want to get my hands on this book! I am totally a cookie person! :)
Instead of chocolate chips, I used chopped chocolate chunks and I added some good vanilla extract because somehow it seemed incomplete to me without vanilla! This recipe yields 32 regular sized chocolate chip cookies, or 18-20 large ones.

Chocolate Chip Amish Puff Cookies
Ingredients (Makes 32 cookies)
1/2 cup  (113g) butter, softened
1/2 cup light brown sugar, tightly packed
1/4 cup white sugar
1 large egg
3/4 tsp vanilla extract 
1 1/2 cups all purpose flour
1/2 tsp baking powder 
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
150g chopped chocolate or chocolate chips 
1/4 cup sugar + 1/2 tsp ground cinnamon for rolling 

1. Cream the butter and sugars together for 2-3 minutes until light and fluffy. 
2. And the egg and vanilla and whisk for a further 2 minutes. 
3. Sift in the flour with the baking powder, baking soda, cream of tartar and salt. Mix into the butter mixture until completely incorporated. 
4. Stir in the chocolate and mix well to combine thoroughly. 
5. Form into one inch balls and roll in the cinnamon-sugar mixture. If you find the cookie dough too sticky to handle, refrigerate for 5-10 minutes and then form the balls. You should get around 32 cookie balls.
6. Place the cookie dough balls on a plate and chill thoroughly from anywhere from 1/2 hour to overnight. 
7. When you're ready to bake, preheat your oven to 180C/350F and place the balls at least two inches apart on a parchment/Silpat lined baking sheet. Don't press to flatten the balls. 
8. Bake for 8-12 minutes or until the edges start turning golden and the cookies are still soft to the touch. They'll firm up while cooling! Turn the tray around once if needed, for even baking.
9. Allow to cool for 5 minutes on the baking sheet, and transfer to a cooling rack. 
10. When completely cool, transfer to an airtight box for storage
If you are making larger cookies, like I did once, increase the baking time, and keep an eye on the cookies! They turn out just fine.

These cookies are have a lovely buttery flavor, and are slightly chewy, just like a good chocolate chip cookie should be, but they are much lighter than your average chocolate chip cookie. Personally, I love the texture of these cookies and I love the cinnamon-sugar crunch on the outside. Adds another dimension and makes them absolutely yummy!

Classic or not, these are really exceptional cookies. I have baked three batches of these in the one month since I discovered them, and they've turned out great every single time. An absolute winner and a must-try recipe!
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Jo Beth Murphy said...

Beautiful pictures! I've been a silent reader of your blog for a long time and I missed you when you weren't blogging. I am so glad to see new recipes and this one looks amazing. Going to try your chocolate cake recipe next weekend for my son's birthday... These cookies are going on my must-bake list too. I will tell you when I've made them :-) thank you!!

AnnaPetralia said...

Yummy these cooking look so good, I can eat an entire batch!
2 Sisters Recipes

Kim | a little lunch said...

Welcome to the chocolate chip cookie club! They're my hubby's favorite and I'll definitely have to "surprise" him with this version. (You convinced me, especially making 3 batches in a month!) I like the cinnamon-sugar touch and also the fact that they bake up "lighter" but still have the "chew" factor. Sounds like a winner to me!

Isha said...

Hi. I love your recipes. Can I make this with wheat flour/atta? I tried your carrot cake recipe last time and it was amazing! Made some other recipes also and all were good. Want to try this today.

theharriedcook said...

Thank you so much, Jo Beth! It is amazing to read such a lovely comment! I am so excited to read that you're going to try the chocolate cake recipe! It really is a winner :) as are these cookies! Can't wait to hear from you about the cookies! Thanks for commenting :)

theharriedcook said...

I almost did! :) Thanks for stopping by!

theharriedcook said...

It is a winner, Kim! I hope you try this version... and do let me know what you and your husband think of it! I know all of us here love it! Thanks for stopping by!

theharriedcook said...

Hi Isha... Thank you for your kind comment.

Generally when I want to substitute atta for a.p. flour in a recipe, I start off in small quantities. For example, since this recipe calls for 1.5 cups of a.p. flour, just start off with 1/2 cup atta and 1 cup a.p. flour. Usually this 1/3 proportion works quite well. If you like how they turn out, next time, increase the atta a little more. By doing it in small increments each time you bake a particular recipe, you avoid ruining a batch entirely :) I hope this helps!

If you do try it with atta, I would love to hear from you about how it turned out! Thank you for stopping by!

Ellen said...

I think this looks wonderful. I will try this recipe soon! I love your homemade Boursin recipe! Make it at least twice a month for parties at our family home. I want to try this one too! Thank you for sharing :)

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