I really love making [and eating] chocolate chip cookies, but since we live at 4,000+ feet, cookies usually end up falling flat, or getting crunchy. Everyone says that they’ve got the perfect chewy chocolate chip cookie, but it never seems to be the perfect chewy chocolate chip cookie when I make them.
The other day we needed some chocolate chip cookies and we needed them right then. [When you want a chocolate chip cookie, you don’t want to wait an hour, you need to eat it immediately!]
I got out the Toll House chocolate chip bag and made their version for high altitude, only I tweaked it slightly. Here’s the recipe and I think that you’ll find that these really are the perfect high altitude chewy chocolate chip cookies.
Plus, if you’ll notice, the outside of the cookies gets this beautiful glaze on it just by baking them. I believe it’s the butter and sugar crystalizing on the surface–anyways, it’s beautiful and tasty and good.
1. Melt 1 cup of unsalted butter
2. Combine in a large bowl
2 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3. Combine in a medium size bowl
2/3 cup brown sugar
2/3 cup granulated sugar
4. Add the melted butter to the sugars bowl. Mix with a spatula until the sugars are well combined. Add and mix thoroughly
2 eggs slightly beaten
1 tsp vanilla extract
2 tsp water
5. Add the sugar and butter mixture to the flour mixture. Mix well, making sure to incorporate all the ingredients. Add
2 cups chocolate chips (my favorite are Ghirardelli’s semi-sweet,bitter sweet, or dark chocolate chips)
3/4 chopped pecans
6. Bake for 8-10 minutes at 350 degrees F. (You don’t want to overbake because then they won’t be chewy. Don’t even really let them brown at all….just ever so faintly slightly not really brown.)
7. Remove from baking sheets immediately and place on wire racks.
The recipe makes about 6 dozen cookies–depending on how much cookie dough you eat while baking them…. :D
Thanking Him for chocolate chip cookies and milk,