Ultimate High Altitude Chocolate Chip Cookies Food

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)

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.

ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
• Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

HIGH-ALTITUDE BACON CHOCOLATE CHIP COOKIE SKILLET

Steps:

• Preheat the oven to 300°F.
• To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.
• In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.
• Press the dough into a 10-​inch cast-​iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.
• To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.
• Serve immediately or store in an airtight container for up to 7 days.

ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
• Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES

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.

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.