High Altitude Chocolate Chip Pecan Cookies

Best High Altitude Chewy Chocolate Chip Cookies Recipe

WebDec 11, 2023 · How to make the best high altitude chocolate chip cookies. Step 1 Cream Butter and Sugar. Fresh Tip for baking with …

1. Preheat oven to 350-375°F. In a bowl of a stand mixer, cream softened butter in mixer, 2-3 minutes on medium-high until light and fluffy, scrape down edges of bowl.
2. Add cane sugar and brown sugar, beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar). Scrape down sides of bowl. Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
3. In a medium bowl, mix together flour, baking soda and salt whisking until combined. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time, mixing on low until just combined. Add water (high altitude only) in between flour additions, don’t over mix. Add chocolate chips, minis and chunks, stir (with low on mixer or by hand) on low, until just combined.
4. Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Place in fridge 10 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.

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Holy Grail High Altitude Chocolate Chip Cookies Butter …

WebSep 1, 2017 · Preheat oven to 325° and set rack in middle of oven. Line a baking sheet with a silicone mat or parchment paper. Combine flour, …

1. Preheat oven to 325° and set rack in middle of oven. Line a baking sheet with a silicone mat or parchment paper.
2. Combine flour, baking soda, and salt; set aside. With a hand or stand mixer, cream room-temperature butter and sugars together at med-high speed until very light and fluffy, about 3 minutes. Add eggs one at a time; mix thoroughly after each. Add vanilla, scrape down bowl, and combine.
3. Add half the flour mixture and mix until mostly combined, then add remaining flour. Stop mixing when the flour is fully incorporated (don’t overbeat; it’ll make your cookies tough). Using a wooden spoon, fold in chocolate chips.
4. Using a medium cookie scoop, place 2-TB balls of dough on the baking sheet, about 2 inches apart. Bake for 13-15 minutes, until the bottoms are lightly browned and the tops look slightly undone. Remove, let cool on pan for a couple of minutes, then transfer to a cooling rack. Eat at least one while warm to make sure they’re okay (rule in my house is that the cook gets the first hot, oozey one straight from the pan, but feel free to exercise restraint if you must). Once cool, store in an airtight container for up to a week (they start getting a bit dry after a couple days, but they rarely last that long in my house).

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