Alton Brown's "the Puffy"

http://www.foodnetwork.com/recipes/alton-brown/the-puffy-recipe/index.html

I was very excited to try this cookie that used cake flour and baking powder instead of soda. I had reservations because it uses butter flavored shortening and I like real butter. I was hoping for a cake like cookie but it ended up thin and chewy. Not a bad result overall but not what I was expecting. I had my usual tasters try them. While they agreed puffy wouldn't be what they would call them they loved them, high marks on texture.

Texture: soft and chewy
Flavor: ok, I miss the butter
Difficulty: pan rotation and parchment paper
Unusual ingredients: cake flour and baking powder

Next attempt: I will try a brand new can of baking powder, maybe that would explain the "non" puffiness. Also, I would ditch the parchment and pan rotation.

Mari Artinian's Chocolate Chip Cookie

http://www.foodnetwork.com/recipes/food-network-challenge/chocolate-chip-cookies-recipe/index.html

These were made for the Food Network Challange. I am not sure if Mari won the challange, but I can tell you these are wonderfully thick and very flavorful. I love the addition of espresso and dark brown sugar. If you are a purist you may not appreciate them as much, but if are like me and like a a bit of change, you will love these.



Texture: thick and dense
Flavor: excellent
Difficulty: pan rotation and parchment paper
Unusual ingredients: Espresso

I liked that she used cold butter, so you don't need to plan ahead too much and wait for the butter to soften. I will not use parchment in the future. I don't think it makes much difference. I'll keep you posted.

Alton Brown's "the Chewy" chocolate chip cookie

http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html

This makes a thick, very tasty cookie. A little more work then a typical Chocolate Chip cookie (CCC) because of the rotation of the pan mid way during baking. Parchment or a Silpat liner was reccomended for this cookie and since I only own one I could only do one sheet at a time. I am not big on parchment paper, it rips, curls, and I make a big mess of it.

Texture: thick, a bit chewy
Taste: very good
Difficulty: a little effort due to the cookie sheet rotation
The "day after": even better!
Interesting ingredients: Bread Flour and Kosher salt.

Notes for my next attempt at these: turn on convection feature (may need to actually read the manual first). Get another Silpat or nix it completely. I can tell you now it will probably be the latter. CCC's have so much butter it doesn't seem worth the effort. Use regular salt, I swear I hit a few granules while sampling.