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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.3 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.5 g

View full nutritional breakdown of The Puffy calories by ingredient
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The Puffy

Submitted by: SONGBIRD800

Introduction

A pared down version of Alton Brown's original recipe. A request for my daughter and son-in-law! Hope you enjoy them! A pared down version of Alton Brown's original recipe. A request for my daughter and son-in-law! Hope you enjoy them!
Number of Servings: 30

Ingredients

    1 cup - butter flavored shortening
    3/4 cup Splenda for baking
    1 cup Splenda Brown Sugar Blend
    2 1/4 cups - cake flour
    1 tsp kosher salt
    1 1/2 tsp baking powder
    1/2 cup - Eggbeaters egg substitute
    1 1/2 tsp vanilla extract
    2 cups - Semisweet chocolate chips

Directions

Heat oven to 375 degrees F. Combine the shortening, Splenda for Baking and Splenda Brown Sugar Blend in mixing bowl and cream ingredients together with a hand mixer until light and fluffy.

Sift together the cake flour, salt and baking powder and set aside.

Add the Eggbeaters to the creamed mixture. Then add vanilla. Increase the speed of your mixer until all ingredients are thoroughly incorporated.

With the mixer set to low, add the dry ingredients to the creamed mixture and combine well.

Stir in the chocolate chips. Chill the dough until firm. Scoop onto parchment-lined baking sheets, 6 per sheet.

Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an air-tight container.

Number of Servings: 30

Recipe submitted by SparkPeople user SONGBIRD800.






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