High Altitude Cookies Too Soft

The Best High Altitude Chocolate Chip Cookies

WEBJan 23, 2024 · In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring …

1. In a bowl, combine the melted butter with the granulated sugar and brown sugar. Use a wooden spoon to mix vigorously for 2 minutes.
2. Stir in the egg and vanilla until smooth.
3. In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
4. Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.

Preview

See Also:

Show details

Holy Grail High Altitude Chocolate Chip Cookies

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).

Preview

See Also:

Show details