I don’t accept defeat well. In fact, my husband would probably say that I don’t accept defeat at all. Ever.
This is nice…when you’re playing a sport and have the desire to win. It’s not so great during marital spats and baking chocolate chip cookies at altitude. If you’ve been reading this blog for any length of time you probably know the following:
- Nate loves chocolate chip cookies. So much so that we had them in lieu of a groom’s cake at our wedding.
- I love to bake.
- I love to bake things my husband likes.
- I have not defeated high altitude baking.
In regards to that last one though? I kicked high altitude chocolate chip cookie’s butt last night. Ninja-style.
Now, let me warn you that I’ve created my own type of recipe and it’s not necessarily characteristic of the usual chocolate chip cookie. Like no brown sugar (GASP!) and extra vanilla. But you know what? The fact that I can make them any time I want and know they’ll turn out great? I’m OK with taking the road less traveled on this one.
And, for the record, so is Nate. Because now we have a stack of beautiful cookies in the kitchen, awaiting imminent domination. BOOYAH.
- 1 cup butter (2 sticks) at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 2 tsp molasses
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (I used mini ones)
- 1/2 cup nuts (optional)
In a large bowl, cream together the butter and sugar. Add the eggs and beat thoroughly. Add the vanilla and molasses and mix well to combine. Sift directly into the bowl the flour, baking soda, and salt. With the mixer on low, mix until all of the dry ingredients are incorporated. Add the chocolate chips and nuts (if you’re using them) and mix until evenly distributed. Very important: move the dough into a ball in the bowl and cover tightly with plastic wrap. Refrigerate for at least 1 hour. I know, it’s painful, but trust me – you WANT to do this especially when you live at higher altitudes. After the dough has chilled, preheat oven to 350. Scoop the dough onto a baking sheet lined with parchment or a Silpat. Lightly press down each dough ball. Bake at 350 for 8-10 minutes, or until the cookies are golden brown.
Serve warm or room temperature!