chocolate chips cookies at 9000 feet
This is my first attempt at making chocolate chip cookies at 9000 feet. I did futz with my usual recipe but the cookies still came out seriously flat. They were super butttery too. I think they look like chocolate chip latkes.
Here is what I did. Anyone have any suggestions for next time around? Thinking less butter and more baking soda?
2 sticks unsalted butter
1/3 cup sugar
1 cup brown sugar
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 egg
1 egg yolk
1 tbsp. vanilla
Comments (Archived):
My adventures in fourteener backpack baking as guide, actually go with less baking soda. Gases expand farther and faster at altitude, so less is more.
ok. will work on that. thanks!
I agree they look just like latkesI’m not good at high altitude cooking – once made matzoh balls that were hard as a rock
Never less butter — that would just be wrong!
ha. not so sure about it but i am going to opt for less baking soda first.
Reduce leavener at high altitudes. I live in Chicago but we have high altitude residence in Idaho. Reduce baking soda to 1/2 tsp and maybe even use the egg yolk but no egg white.
thanks.
you’re welcome. 🙂 I actually love when chocolate chip cookies turn out like this. the crinkly edges taste like toffee. yum. I want one.
that seems to be the concensus of the group. they are being gobbled up.
This happens to me when I’m in a hurry and add melted butter instead of adding the butter when it’s soft and at room temperature. That takes a little more forethought and planning, but it makes all the difference.
Ha! I like them like that too- great for dipping into the warm milk. That said, Maureen suggests 2 tricks: a) allow the sugar to rest in the liquids before adding the flour- that helps it to dissolve in the moisture & the sugar caramelizes more easily & influences the texture, and b) put the dough in the freezer about 10-15 mins prior to baking.
need 2 eggs
I’ve lived at 9,000 feet for 12 years and here are the high-altitude recipe adjustments I use:-reduce sugar by 3 tablespoons for each cup-increase liquid by 4 tablespoons for each cup-reduce butter by 2 tablespoons for each cup-reduce baking powder/soda by half-add one egg (as someone else suggested)
fantastic. this is great.