If you are a regular follower of my blog, you know that I am always searching for good high altitude recipes, since we live in Colorado Springs, at almost 7000 feet. At one time, I thought I had found the best chocolate chip cookie recipe for our altitude, but then I found that sometimes it worked, and sometimes, well, it just didn't, and I had flat cookies again. So my search continued. So, I went online to find yet another high altitude recipe for chocolate chip cookies, and when I found this one, I read the reviews, and several of those who reviewed this recipe were actually from Colorado Springs, so I thought, it's worth a try. Since I had a little spare time today before finishing my orders for tomorrow, I gave it a try, and I was very pleased with the results... crispy on the outside, and chewy on the inside, and they actually looked nice. For those of you who may like a chocolate chip cookie with more of a "cakey" texture, this is not that, but more of your traditional "Tollhouse type" texture. As I was reviewing the recipe, I noticed a couple of things that were unique. First, instead of 1 or 2 eggs, this recipe calls for 3, and it also calls for a bit more flour than your average recipe. I liked the idea that it did not call for any extra ingredients like cornstarch or pudding mix. This recipe also includes equal amounts of butter, granulated sugar, and brown sugar. Any cookie recipe I make HAS to have ALL butter, no margarine or shortening. I just think it makes a difference in the taste. I also sprinkle the tops with just a bit of sea salt before baking to enhance the flavor. My conclusion... I think this may be my "go to" recipe when I need a good chocolate chip recipe for my cookie orders.
Ultimate High Altitude Chocolate Chip Cookies
1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking soda
3 1/2 cups all-purpose flour
2 cups chocolate chips
Opt.: nuts, sea salt
Preheat oven to 350 degrees F (175 degrees C). In large bowl, mix together butter and sugars until smooth. Mix in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and salt; stir into batter just until blended, and then add in chocolate chips. Drop cookies by spoonfuls onto parchment lined baking sheet. Sprinkle with sea salt if desired. Bake in preheated oven just until edges begin to turn golden, about 12 minutes. DO NOT OVERBAKE. Allow cookies to cool for a few minutes on baking sheet before removing to wire racks to cool completely. Makes approximately 3 dozen cookies.
