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How to Make Chocolate Chip Cookies at a High Altitude

Updated on July 28, 2017

This high-altitude recipe is baked at 4000 feet.

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 12-15 large cookies or 24 small cookies
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Ingredients

  • 4 cups Flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 Tablespoon Dark chocolate Powder
  • 2 cups Sugar, White
  • 2/3 cup Butter, Softened
  • 2/3 cup Oil, Any brand
  • 6 Eggs, Whole
  • 1/4 cup Honey
  • 1/2 teaspoon Vanilla, Extract
  • 1 1/2 bag Milk chocolate chips
  • 1/4 teaspoon Salt, Kosher or celtic

Utensils Needed

  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Scoop
  • Baking sheet
  • Parchment paper optional

Gather Your Ingredients and Utensils

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Quick Instructions

  1. Cream the butter, oil, and sugar together until smooth.
  2. Add the vanilla, honey, and eggs then mix with a spoon or your hand until all ingredients are incorporated evenly.
  3. In a separate bowl, add all the dry ingredients together (flour, dark cocoa powder, baking soda, baking powder, & salt). Use a whisk to evenly spread all the dry ingredients together and remove any lumps in the flour.
  4. Add the wet ingredients to the dry and mix with your hands into a dough. Please wear single use disposal gloves on your hands.
  5. Add in the chocolate chips and mix again.
  6. Scoop onto a cookie sheet, and flatten the raw cookie completely.
  7. Bake at 350 degrees for 10 minutes in a convection oven. Time and temperature could vary with a home conventional oven.

Lots of Chips

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The Batter

After many trail and errors, I have gotten this recipe down pat. Turns out great cookies every time. I learned to use only white sugar and honey and eliminated any brown sugar.

The batter should be firm and soft. If it is too dry, add more oil, not more butter.

Tester Cookie

Every single batch every single time, I first do a tester cookie. You may need to add more oil or perhaps more eggs.

More eggs will make the cookie more cake like; more oil will help them spread a little bit. The higher the altitude, the more you may have to adjust those 2 ingredients in the batter.

The Scoop

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If you use a scoop, you will get even-sized cookies. If you do not have one, simply use your hands.

Using parchment paper is optional, but having one sure makes cleaning the pan is easier. The cookies do not stick to the paper, so there's no need to pan spray or butter the pan with the paper.

It is important though to use pan-spray on the corners of the paper if using a convection oven, as the oven fan will blow the paper corners into your cookies. So spray the corners of the pan then stick the paper to it. This method saves you an exasperated expletive or two when you pull your cookies out of the oven.

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Really Quite Smashing

It is very important to press the cookie flat, completely flat. It seems at altitude with more flour they will not melt out on their own.

The cookies need your help so go ahead smash them down. The more you press the bigger the cookie.

The cookies will puff and bake up nice and wonderfully gooey.

Decorate

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Sometimes I add a bit of decorating. If you have the time, go for it.

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    • Penelope Bucket profile image
      Author

      Penelope Bucket 7 months ago from Seattle area

      Borge_009 yes they will you, could put anything dry into it peanuts, walnuts, almonds, raisins.

    • borge_009 profile image

      borge_009 7 months ago from Philippines

      Looks yum! I wonder if what will turn out if you'll put in some nuts?