Chocolate Chip Cookie (High Altitude)

By stancec44

Because I live high about sea level (7000 feet), I adapted the original recipe for high altitude. No way was I going through all this work to have cookies that spread and burned. So what did I do to make the recipe work for high altitude? I reduced the amount of sugar and baking powder, increased the temperature 25F degrees and increased the liquid by adding an extra two teaspoons of vanilla. (NOTE: adjust for difference between 7,000 and 3,000 feet)

The verdict? Good. Damn good. If it weren’t for waiting 24 hours for the dough to chill, I’d say these might even be my new favorite.

If you don’t live at a high elevation, check out the original recipe here, here, here and here and see what these lovely ladies are saying about it.

Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) butter, softened
• 1 cup + 2 tablespoons light brown sugar
• 1 cup (8 ounces) granulated sugar
• 2 large eggs
• 1 tablespoon natural vanilla extract
• 1 1/4 pounds best quality chocolate (either bars cut up or chips)
• sea salt

Details

Adapted from mountainmamacooks.com

Preparation

Step 1

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 up to 36 hours. Dough is will stay good for up to 72 hours.

When ready to bake, preheat oven to 375F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop generous size scoops (golf ball size) onto baking sheet. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, about 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto rack to cool completely.