Chocolate chip cookies fit for a high altitude king.

Apr
2012
10

posted by on baking, gripes, high altitude, homemade

No comments

One of the first things I remember my mother teaching me to bake is the forever-loved chocolate chip cookie. After moving to Denver this was another favorite that failed to turn out due to the high altitude. It took a long time and a lot of compiling of recipes to come up with this version that worked beautifully in the land of 5280.

What you’ll need:

  • 2½ cups flour – *add 2-3 tsp. water to the flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter (I use margarine), softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 12 oz. chocolate chips (I use Ghirardelli’s 60% cacao bittersweet chips) 
  1. In a bowl, combine flour, baking soda & salt. Set aside.
  2. In a separate bowl, beat the butter, sugar & vanilla until smooth.
  3. Add the eggs, one at a time and mix until combined.
  4. Gradually beat in the flour mix.
  5. With a wooden spoon, stir in the chips.
  6. Bake at 375 degrees for 8-10 minutes or until edges are golden brown.

**Just to compare to my “high-plains” version**

You use ¼ cup extra flour &  2/3 cups of both types of sugar instead of the normal 3/4 cups. More flour, a bit of moisture (the water to the flour) and less sugar is a general rule of thumb when baking anything in high altitude.

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

Tags: ,

Leave a Reply

%d bloggers like this: