I definitely have a weakness for homemade chocolate chip cookies -- and possibly an even greater weakness for chocolate chip cookie dough. When I first moved to Wyoming, I was dismayed to find out that my favorite (and quite famous) chocolate chip cookie recipe was a failure up here at 7200'. After scouring the Internet, I came upon a cookie recipe made specifically for baking at higher altitudes, and, lo and behold, it worked like a charm! The following recipe is now my go-to recipe for baking chocolate chip cookies. Since Lord knows I don't need more than two dozen cookies, I halved the original recipe. If you need to bake a larger amount of cookies, double all ingredients but the eggs -- you'll just need to add one.
High Altitude Chocolate Chip Cookies
makes 24 (or, it would if you didn't eat, say, 1/3 of the dough . . .)
1/2 cup unsalted butter
1/2 cup raw sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 3/4 cup unbleached all-purpose flour
1 cup Guittard chocolate chips
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift together the flour, salt, and baking soda. Set aside.
3. Using an electric mixer, cream together the butter and sugars until they are light and fluffy. Beat in the eggs one at a time. Add the vanilla extract and stir to combine.
4. Add the dry ingredients in small portions to the wet ingredients. Stir to combine between additions.
5. Stir in the chocolate chips by hand.
6. Use a spoon to drop cookie dough in rounded portions onto a nonstick baking sheet. Set each cookie about two inches apart.
7. Bake for 12-14 minutes, or until cookies have set on top and are slightly browned around the edges.
8. Remove from baking sheet and place on wire rack to cool.
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