Once cool, store in an airtight container for up to a week (they start getting a bit dry after a couple days, but they rarely last that long in my house). Eat at least one while warm to make sure they’re okay (rule in my house is that the cook gets the first hot, oozey one straight from the pan, but feel free to exercise restraint if you must). Remove, let cool on pan for a couple of minutes, then transfer to a cooling rack. Bake for 13-15 minutes, until the bottoms are lightly browned and the tops look slightly undone. ![]() Using a medium cookie scoop, place 2-TB balls of dough on the baking sheet, about 2 inches apart. Using a wooden spoon, fold in chocolate chips. Stop mixing when the flour is fully incorporated (don’t overbeat it’ll make your cookies tough). Add vanilla, scrape down bowl, and combine.Īdd half the flour mixture and mix until mostly combined, then add remaining flour. In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the melted butter, brown sugar, and granulated sugar for about a minute, or until all. I kept a close eye on these cookies during the baking process and, voila, I finally. How to make the Best High Altitude Chocolate Chip Cookies: Preheat the oven to 365 degrees Fahrenheit and line two large cookie sheets with parchment paper. Add eggs one at a time mix thoroughly after each. I increased the flour quite a bit, and turned the oven down by 25 degrees F. With a hand or stand mixer, cream room-temperature butter and sugars together at med-high speed until very light and fluffy, about 3 minutes. Line a baking sheet with a silicone mat or parchment paper.Ĭombine flour, baking soda, and salt set aside. Preheat oven to 325° and set rack in middle of oven. ![]() You’ll be the first to get new recipes – straight to your inbox! Print While this is an excellent environment for training athletes, it is a difficult one for baking recipes. Like what you’ve read? Subscribe to Butter & Air by adding your email address to the form on the right. The higher the altitude, the lower the air pressure. Put a plate of them on the table, drop the mic, and walk away. Combine the flour, baking soda and salt stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Mix in eggs one at a time, then stir in the vanilla. In a large bowl, stir together the butter, white sugar and brown sugar until smooth. If you prefer big chips, by all means substitute them, or even hand-chop a good bar of chocolate. Preheat the oven to 350 degrees F (175 degrees C). The addition of mini chocolate chips contributes not just to an adorable appearance, but ensures plenty of chocolate in every bite (personally, I also just prefer the texture of the tiny chips). My preferred cookie is one that’s soft and chewy inside, with a delicately crisp exterior and lots of chocolate and vanilla flavor. People have strong opinions about chocolate chip cookies, and can be divided roughly into crispy vs. I’ve worked on this recipe for years, fine tuning and tweaking and tasting. These high altitude chocolate chip cookies are my holy grail, the ones I bring to potlucks, new parents, and school fundraisers.
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