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Sunday, June 9, 2013

HIGH ALTITUDE CHOCOLATE CHIP COOKIES

Let's admit it, there's a trick to cooking in high altitude.  In fact, I bet every single one of us who live in Colorado, or anywhere else high above sea level has baked AT LEAST one batch of nasty chocolate chip cookies.  They may have tasted okay....but they definitely weren't pretty....in fact, they looked like a cow pie!!  Right?????  They flattened out completely, and were greasy.

If you've already mastered the art of yummy AND good looking chocolate chip cookies, congrats!---read no further.  If you would like to learn from my cow pie mistakes....then, read on....

Now those are some good looking cookies!  A tall glass of ice cold milk and you're good to go......nothing that three hours on the treadmill can't remedy.  Just kidding.  Moderation, right?  
 Now, growing up as a "flat lander", I remember my Mom having to fuss with all of her Christmas cookie recipes when we moved from Chicago to Colorado.  Lots of trial and error before she mastered the necessary adjustments.  I also remember the first layer cake I made when we moved here.  I forgot to follow the high altitude directions and it was crumbling into pieces as I was trying to frost it. 

Anyway, here's what I can tell you about my chocolate chip cookies.  I use the butter flavored Crisco recipe (not a butter based recipe) and add an extra 1/4 cup of flour; that makes it an even 2 cups of flour (and I use the high altitude flour).
Also, I've learned to always use fresh baking soda.  If it's been in the cabinet forever, it's probably not going to help your cookies much.  For those of you who like a chewy cookie like my husband, I basically under cook them....he loves them right at 8 minutes at 375 degrees.
I don't like to have sweets in the house, it's just too tempting for me....so, once I snagged a couple for me, hubby got a bowl full and the rest are going to work.       Bon Appetit!

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