Chocolate Chip Puff Cakes |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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These are puffy, soft, and cake-like chocolate chip cookies. While they're fantastic on their own, I have a happy bunch (especially the husband!!!) when I sandwich these together with a cream filling (sort of like chocolate chip whoopie pies!), peanut butter, or ganache (my favorite!!). I'm guessing a number of stir-ins (say, M&Ms) would be really good too, but I've only tried this with regular chocolate chips...Because of the texture, they are best eaten the day they're made. Ingredients:
1 1/2 cups flour |
2 tablespoons flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 cup lightly packed light brown sugar |
2 teaspoons vanilla extract |
1 large egg |
1/4 cup buttermilk |
1 -2 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 400*F. Line 4 cookie sheets with parchment paper.
2. Sift together the flour, baking soda, and salt; set aside.
3. Using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until light and fluffy, 1 1/2-2 minutes. Scrape sides of bowl down once or twice.
4. Add the egg and blend about 30 seconds more. Scrape sides of bowl.
5. Add 1/3 of the flour mixture and mix on low speed 5 seconds; scrape bowl.
6. Add the buttermilk and mix 5 seconds.
7. Add the rest of the flour mixture and mix until just blended; scrape bowl.
8. Add the chocolate chips just to incorporate, 5-8 seconds.
9. Drop dough by generously rounded tablespoons 2 apart on the cookie sheets. Bake until light golden around edges and centers are slightly puffed, 11-12 minutes.
10. Allow cookies to cool completely on the sheets; then store in an airtight container for a day or two.
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