Perfect Chocolate Chip Cookies (High Altitude)

• 16 March 2010

Why is it that the seemingly most basic of recipes can be the most difficult to perfect? I feel like it took me at least half a decade to finally get my taste buds on the perfect chocolate chip cookie. I do realize that "perfect" is a relative term, but after sharing this recipe with many-a-fellow baker, they too agree that it is perfection.

Best Chocolate Chip Cookies (for high altitudes)

1 c. unsalted butter (2 sticks)
1 c. brown sugar, packed
1/2 c. sugar
1 teaspoon pure vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
3/4 tsp. good quality sea salt
1 1/2 c. semi-sweet chocolate chips

In the bowl of a mixer, cream the butter and sugars until light and fluffy (about 3-4 minutes).  Add the vanilla and then the eggs, one at a time.  Beat until creamy just a minute or so longer.

In another bowl, mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, add the chocolate chips and mix for about 30 seconds.  Roll the dough into one-inch balls and place them on an ungreased cookie sheet, about two inches apart.  Bake for 8 minutes sharp. Take them out of the oven and allow them to cool in the pan for a couple of minutes.  Then, carefully place them on a wire rack to cool.  Enjoy!


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