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.
CHOCOLATE CHIP COOKIES
- 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!
It feels good to say, “I win” and mean it. It also feels good to hammer-punch high altitude baking. I love victory…almost as much as chocolate chip cookies.
I spent the winter in Fraser, CO last year and after one unsuccessful baking winter in Idaho I thought this book was awesome. Check out “Pie in the Sky” Successful Baking at High Altitudes by Susan Purdy. She has an awesome Chocolate Chip recipe and Oatmeal Cookie recipe. I typically live in MN where all recipes turn out at 900 ft but being raised at 2400 ft I now understand why our cookies were always flat. Living at 9600 ft last winter solidified that I wasn’t crazy, elevation really affects so many things, like toasting almonds or roasting vegetables, it takes forever!!
She has recipes, pan use, oven temperature, etc. for 2000ft, 5000 ft, 7000ft, and 10,000ft. I did not like her Angel Food cake recipe but so far everything else has been yummy.
Love your blog, keep up the awesomeness!
CCC are my fav! Those look divine!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
Those look so delicious! Congrats on beating the altitude 🙂
Congrats to you–and to Nate–on your victory over the altitude!–YUM!!!
Chocolate chip cookies, my favorite!
Ahhh chocolate chip cookies.
mmmm those look bomb! Glad you won 🙂
you’re a wiz! they look great!
yumm! they look good!
Omg those cookies look insanely delicious!
Did you see the 101 Cookbooks skillet cookie bake??? I think it was 2 posts ago. These look deeelicious…it’s been way to long since I’ve had a chocolate chipper!! 🙂
I almost wept over how amazing that skillet cookie looked.
Those look divine to me. Nothing beats fresh baked choc chip cookies.
Do you know why exactly putting the dough in the fridge for an hour makes a difference? Just curious…because I”m totally one of those people who wouldn’t have the patience to put perfectly good cookie dough away in the fridge for a while when it could instead be baking for my personal consumption pleasure! Lol….does chilling it help make the cookies chewier or something? Crispier?
I like your attitude! I also shouldn’t read this before breakfast…now all I want is chocolate chip cookies.
I am a chocolate chip cookie freak. Yum.
Man, I have enough trouble baking regularly– I can’t imagine the trouble I’d have baking at high altitude! These look so good!
Congrats! High altitude baking is the worst. Good job kicking butt!
These look perfect. In other news, if I had to adapt everything to high altitude baking, we’d only be eating out! I don’t know how you do it.
HA! High altitude baking has nothing on you. 🙂
I love how thin those are! I love nice, thick cookies but sometimes I just feel like a thin one.
To me, the best part is the dough 😉
I think the cookies heard that “BOOYAH”, and they’re ready for consumption. 😉 I have yet to master the high altitude stuff, too, but I made some oatmeal raisin cookies last night that turned out pretty well!
LOL! You show those cookies who’s boss, Heather… 🙂
Congrats on your win against the altitude:-) I’d say any version of a chocolate chip cookie equals success!
Yum! Chocolate chip cookies are my favorite 🙂