Throughout Quarantine, I spent a lot of time reconnecting with my first love…. cooking and baking. I have tried tons of recipes and experiments with so many different foods. When I was younger, I used to bake all the time. Once a week I would make cookies, brownies, a bread, cupcakes…. really anything sweet and high in calories (LOL!). Since moving to Denver, I haven’t really baked much because the altitude has always seemed to make my baked goods just not taste as yummy. I decided during Quarantine, I would research what to do when baking at a higher altitude.

Tips for baking at altitude

· Increase your oven heat 15-25 degrees

· Decrease sugar

· Increase liquid

· Increase baking time

High Altitude Chocolate Chip Cookie Recipe

Ingredients

· 1 C Softened Butter

· 3/4 C Sugar minus 1 TBS

· 3/4 Brown Sugar minus 1 TBS

· 1/2 C Molasses

· 1/2 TSP Vanilla

· 2 Eggs

· 1/2 TSP Baking Soda

· Pinch of Salt

· 2 1/2 C Flour

· 2 C Semi-Sweet Chocolate Chips

Directions

1.     Preheat your oven to 365 degrees.

2.     In standing mixer, whip butter, brown sugar, and regular sugar for a 3-5 minutes. You want this to be nice and fluffy.

3.     Add in the molasses, vanilla, and eggs each ingredient at a time while the mixer is on. This is going to be a pretty dark mixture because of the molasses.

4.     In another bowl combine baking soda, salt, and flour, slowing whip this into the butter mix.

5.     Stir in chocolate chips to the cookie mix.

6.     Roll cookies or use a cookie scoop to make 2 inch balls. Bake cookies for 10-12 minutes depending on how gooey you like them. This makes about 3 dozen cookies. Make sure to let the cookies cool before storing.

Storage

Cookies can be stored at room temperature for about 7-10 days in an airtight container. Cookies can be stored in the freezer for up to 2 months. I love putting them in the freezer then just having one. If you like them warm, you can take them from the freezer to the microwave for 15-30 seconds.

Tips

If you have time, make the cookie batter and let it refrigerate overnight. If you don’t have time, refrigerate the cookie batter while the other cookies cook. I also have found that Kerry Gold Butter is the best.

Happy Baking!

XO,

Madison