I am kind of obsessed with chocolate chip cookies. Okay, not kind of. Totally. I have tried more chocolate chip cookie recipes than anyone this side of anywhere. As a result of all this testing, I have a handful of recipes that are all my “favorites.” They’re like children, I can’t choose just one and they all have personalities that are unique, wonderful, and sweet!
Today I want to share one of these gems with you: chocolate chip Amish puff cookies. This recipe is fool proof. It’s worked every time I’ve used it. (Well, except one time when I used cream of tartar that was probably about 37 years old. The recipe didn’t work that time, but it was totally not the recipe’s fault. As soon as I bought new cream of tartar, all was right with the world once again!) I like these little cookies because the flavor is delicious and they have great texture. They are lighter than your average chocolate chip cookie (hence the word “puff”), but they still have the buttery texture you expect from a chocolate chip cookie — not dry or cakey at all. And the hint of cinnamon is a nice twist on a classic!
This is one of those recipes that has been passed from person to person to person, originally found in the cookbook Field Guide to Cookies. I have made a few modifications that make it work better for me. Enjoy!
Chocolate Chip Amish Puff Cookies
– 1 1/2 c all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp cream of tartar
– 1/4 tsp salt
– 1/2 c softened unsalted butter
– 1/2 c light brown sugar
– 1/4 c white sugar
– 1 large egg
– 1 c semi-sweet chocolate chips
– 1/8 c sugar mixed with 1/4 tsp ground cinnamon
Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix well. Add the flour mixture and mix on low speed just until combined. Add chocolate chips and mix just until they are mixed in evenly. Make dough balls 1 tablespoon, roll in hands, then roll in cinnamon-sugar mixture. Place on a plate, cover tightly with plastic wrap and refrigerate dough for at least 30 minutes.
Preheat the oven to 350ºF. On Silpat- or parchment paper-lined cookie sheets, place dough balls 2 inches apart.
Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Makes about 32 cookies.