PERFECTLY PUFFY CHOCOLATE CHIP COOKIES
A perfectly puffy chocolate chip recipe that has been modified to work at high altitude.
Provided by Kelley
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F degrees.
- In a small bowl, combine flour, baking soda and salt; set aside.
- In a glass bowl, microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should well on it's way to liquid form; remove from microwave.
- Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes. Add the vanilla and the egg; beat on low speed until just incorporated.
- Add the flour mixture and mix on low speed until a soft dough forms. Stir in the chocolate chips by hand with a large wooden or similar sturdy spoon.
- Roll the dough into 16 largish balls and divide between two cookie sheets that have been lined with parchment or a silicone baking mat.
- Bake for 9-11 minutes until the cookies look puffy and just barely golden. Take care not to over bake the cookies as they'll continue to bake as they cool on the pan. Let the cookies cool completely on the baking sheet before removing.
- Store cookies in an airtight container on the counter or in the fridge- they're my favorite when just chilled! The cookies also freeze beautifully.
NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)
It took me almost two years to clue into the fact that most of my formerly successful baking recipes were failing because I moved to a high altitude location. I've yet to try this high altitude recipe for chocolate chip cookies (from the back of the Toll House bag), but certainly plan on it the next time as the cookies I've baked with the regular Toll House recipe turn out flat as can be. The recipe specifies high altitude as 5,200 feet (or 1,585 meters). Feel free to substitute your favorite baking chip -- I like the chocolate caramel swirled kind.
Provided by WildFamily
Categories Drop Cookies
Time 20m
Yield 48-60 cookies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375º F / 190º Celsius.
- Combine flour, soda and salt in a small bowl.
- Cream together butter, sugars and vanilla extract in a large bowl.
- Add eggs, one at a time, to butter mixture, beating well after each addition.
- Gradually beat flour mixture and water into the wet ingredients until well combined.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 8-10 minutes or until golden brown.
- Cool on baking sheets 2 minutes, then transfer to wire racks.
- *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.
Nutrition Facts : Calories 575.2, Fat 28.6, SaturatedFat 17.3, Cholesterol 87, Sodium 540.3, Carbohydrate 74.1, Fiber 3.1, Sugar 45.8, Protein 6.2
CHOCOLATE CHIP COOKIES - HIGH ALTITUDE
Make and share this Chocolate Chip Cookies - High Altitude recipe from Food.com.
Provided by Kerry Ciulla
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bake at 350 degrees for 8 minutes. Cool 2 minutes on cookie sheet, then transfer to rack to cool completely.
- You can change the pudding flavor to mix it up a little.and the chip flavors. for example chocolate pudding and peanut butter chips.
Nutrition Facts : Calories 245.5, Fat 13.6, SaturatedFat 3.6, Cholesterol 23.5, Sodium 165.8, Carbohydrate 29.7, Fiber 1, Sugar 16.8, Protein 2.8
HIGH ALTITUDE CHOCOLATE CHIP COOKIES (SOFT)
Steps:
- 1. Preheat oven to 350 degrees F. Sift together flour and baking soda; set aside.
- 2. In a large bowl, cream together the butter, margarine, brown sugar and sugar. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips and nuts (optional).
- 3. Drop cookies into rounded spoonfuls onto ungreased cookie sheets.
- 4. Bake for 10-12 min. Edges should be golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TOLL HOUSE COOKIE RECIPE, HIGH ALTITUDE, WITH GHIRARDELLI CHIPS
Make and share this Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips recipe from Food.com.
Provided by rochsann
Categories Dessert
Time 35m
Yield 3 Dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, and salt in a small bowl.
- Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
- Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
- Add flour mixture gradually, beating until mixed.
- Stir in chocolate chips.
- Stir in nuts (optional).
- Drop by rounded tablespoon onto a lightly greased cookie sheet.
- Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
- Cool on baking sheets for two minutes; remove to wire racks to cool completely.
- Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
- Enjoy! (And probably share).
Nutrition Facts : Calories 1557, Fat 102.3, SaturatedFat 62.3, Cholesterol 286.7, Sodium 1284.4, Carbohydrate 173.4, Fiber 7.4, Sugar 160.8, Protein 10.2
HIGH ALTITUDE CHOCOLATE CHIP COOKIES
This recipe from Chocolate Snowball by Letty Halloran, is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, reduce the butter by 1 or 2 tablespoons. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet. Posted from an online site in response to a recipe request.
Provided by Molly53
Categories Drop Cookies
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Cream the butter, brown sugar and sugar together until fluffy.
- Beat in eggs and vanilla, scraping the sides and bottom of the bowl.
- Sift remaining dry ingredients together; mix into creamed mixture.
- Fold in chocolate chips.
- Scoop dough by tablespoon onto prepared pans.
- Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.
Nutrition Facts : Calories 230.6, Fat 10.7, SaturatedFat 6.5, Cholesterol 38.2, Sodium 212.9, Carbohydrate 31.2, Fiber 1.1, Sugar 18, Protein 2.6
OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES
Make and share this Oatmeal Chocolate Chip High Altitude Cookies recipe from Food.com.
Provided by Anonymous
Categories Drop Cookies
Time 20m
Yield 36 small cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat Oven to 375°.
- Mix butter, eggs and sugars until light.
- Add vanilla.
- Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
- Mix in milk til combines.
- Add oatmeal, then chocolate chips (any type you prefer).
- Substitute or add nuts or raisins for chips using the same amounts.
- Drop or roll out dough onto ungreased cookie sheet.
- Cook for 9-11 minutes depending on size.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 24, Sodium 153, Carbohydrate 24, Fiber 1.4, Sugar 13.8, Protein 2.3
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- In a bowl, combine the melted butter with the granulated sugar and brown sugar. Use a wooden spoon to mix vigorously for 2 minutes.
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- Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
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