 | This post will probably apply to about 1% of my readers, but I want to document this recipe for myself since it has been a crazy amount of trial and error to get cookies to come out right at 8000 feet. I remember baking cookies with my best friend in Vail and her explaining to me how she struggled to find a recipe that tasted right when baked at high altitudes. After several batches of cookies, I finally found a winner. Miss F loves chocolate chip cookies and these are the perfect post skiing snack. So much baking is intimidating at high altitudes, but I am happy I finally have a cookie recipe that is perfect. This recipe is adapted from the Nestle Tollhouse chocolate chip cookie recipe. |
2 ½ cups flour
1 teaspoon baking soda
1 ¼ teaspoons salt
1 cup butter
1/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 teaspoons water
1 ½ cups semisweet chocolate morsels
Preheat the oven to 375 degrees. Stir together the flour, baking soda and salt in a small bowl. In a large glass bowl, microwave the butter for 45 seconds. Add the sugar and brown sugar to the melted butter, beat with a mixer for about a minute, until creamy. Beat in the vanilla, eggs and water. Stir in the flour mixture until completely combined, then stir in the chocolate chips. Drop by heaping tablespoons onto cookie sheets. Bake for 10 to 12 minutes, until just browned on the edge. Cool on the baking sheet for five minutes, then transfer to wire racks to cool completely.
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