At an altitude of 6300, Chocolate Chip Cookies had their way with me.
Oatmeal, sugar, gingersnap, they are kinder. I kid you not, chocolate chip was one tough cookie.
Why? I’m unsure.
But after many years, I’m cartwheeling because I finally got Chip’s digits.
If he too has given you the run around, I’m here to spill the secret to his:
- round
- puffy
- crispy edge
- gooey middle
- all round delicious-ness
High in the Sky Chocolate Chip Cookies
We’re versed in cookie basics, right ; )
- Mix the dry ingredients.
- Cream the butter and sugar for three minutes.
- Add the egg and vanilla, mix on low until just incorporated and especially at high altitude!
- Add dry mixture and incorporate just until mixed.
- Please don’t over mix.
- Continue adding flour until the dough releases from your fingers when pinched (a.k.a. isn’t sticky).
- Scoop, roll, and bake.
- Eat.
Most Important Tips at Altitude
- Mix the eggs as little as possible.
- Continue adding flour until the dough releases from your fingers when pinched (a.k.a. isn’t sticky).
- In the recipe, I start at 2 3/4 flour, but at 6,300 altitude use 3 1/4 cups flour in the above recipe.
Chocolate Chip Cookies (High Altitude)
High altitude chocolate chip cookies with crisp edges and a soft inside.
Servings: 36 3 1/2" cookies
Calories: 188
Ingredients:
- 2¾ cups all purpose flour - 1/2 cup more, if needed
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter - room temperature
- ¾ cup cane sugar
- ¾ cup dark brown sugar - packed
- 2 large eggs - room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 cups chocolate chips
- 1 cup pecans - chopped
Instructions
- Preheat oven to 350° Line cookie sheets with parchment or a Silpat. Whisk flour, baking soda, and salt together. Set aside.
- Using an electric mixer, cream butter and both white and dark brown sugar in a large bowl for three minutes. On low, whisk the eggs and vanilla. Slowly incorporate flour mixture until just combined. Especially in altitude, please avoid over-mixing. Pinch dough between thumb and index finger. It shouldn't stick. If it doesn't release, add more flour. I used the whole extra half cup flour. Once you reach the right consistency, stir in the chocolate chips and optional pecans. Mix well.
- Chilling the dough is your call. I've baked immediately, waited one hour, and a day. I didn't notice a tremendous difference, so go by how fast I want to serve cookies.
- First use a cookie scoop as a gauge, then roll the dough by hand and place on the baking sheet about 2 inches apart. Stud or push the chocolate chips into the tops of the dough.
- Baking times vary because of ovens and based on how chilled your dough is, but for big cookies, bake for 8-10 minutes. As the dough chills between baking, the time increases too. Cookies are finished when the edges are golden and the tops appear brown but slightly underdone. Remove cookies and let them cool on the pan for about 5 minutes, then transfer to a wire rack. I hope you LOVE!
Notes
- with a little help from a high altitude flour friend! https://www.instructables.com/id/How-to-Bake-Cookies-at-HIGH-ALTITUDE/
- for a smaller batch, halve this recipe.
- freezer option one: scoop dough into portions on a baking sheet, freeze for a couple of hours, then add to an airtight container and label with the date. Once ready to bake, follow the recipe directions. They may bake for the same time listed straight out of the freezer.
- freezer option two: freeze baked cookies in an airtight container for one month.
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Fiber: 1g | Sugar: 15g
