Allow time to cool fully.Īnd then enjoy…one or two or 10…. Lower air pressure (at high altitudes) means less weight pressing down on cookie dough. Let sit on the cookie sheet for 1-2 more minutes and then move to cooling rack. Drop cookies with cookie scoop onto cookie sheets lined with parchment (don’t forget the parchment–it does make a difference!) Bake at 375 degrees for 8 minutes and take them out of the oven. Add the chocolate chips and mix until incorporated. Add eggs, vanilla and beat the flour in slowly until it is all incorporated. In a large bowl, mix butter, shortening and eggs until blended. HIGH ALTITUDE CHOCOLATE CHIP COOKIE RECIPE (So, if you don’t need a good 50-60 cookies…just half the recipe 😉 Browse more than 1,200 easy recipes for drop cookies: everything from chocolate chip, oatmeal, and peanut butter to ginger and no-roll sugar cookies. Beat in eggs and vanilla, scraping the sides and bottom of the bowl. Cream the butter, brown sugar and sugar together until fluffy. Gradually beat flour mixture and water into the wet ingredients until well combined. Add eggs, one at a time, to butter mixture, beating well after each addition. Cream together butter, sugars and vanilla extract in a large bowl. With high altitude baking, the low air pressure causes the air bubbles to expand. Know that this is a double batch, because I am either baking cookies for an event…or I tend to freeze half of it in single servings to bake later. Preheat oven to 325☏ and line baking sheets with parchment paper. Combine flour, soda and salt in a small bowl. This will add too much air to the cookies. Here is my favorite High Altitude Chocolate Chip Cookie Recipe. Stir in the chocolate chips until they are evenly incorporated. Stir until evenly mixed and all oats are coated in applesauce. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to. (If you have one will you leave it in the comments, pretty please?!) Line a large baking sheet with parchment paper or a silicone baking mat. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. But over the years I *think* I have tried and found some recipes that work super well for higher altitudes.Īlthough there is one that I am still lacking….a moist and dense chocolate cake recipe made from scratch. After that, use a heaped-up, rounded tablespoon to measure out each cookie. Then, fold in the chocolate chips with a wooden spoon until evenly distributed. I found that my cookies and cakes never came out right…they were either flat pancakes on the cookie sheet or they turned out hard as rocks. Line a baking sheet with parchment paper, if desired, for easier clean up. One of the hardest things about living in the mountain west when I moved here was finding good baking recipes.
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