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High altitude chocolate chip cookies12/22/2023 ![]() Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes.It shouldn’t be hot – but it should well on it’s way to liquid form remove from microwave. In a glass bowl, microwave the butter for about 40 seconds to just barely melt it.In a small bowl, combine flour, baking soda and salt set aside.Photos by Deborah Dekoff/ recipe by Mountain Mama Cooks Print I always think cookies take a little bit longer the higher in altitude you go so try adding 1 minute and go from there! – increase the flour by a tablespoon or two. – decrease the baking soda/powder by 1/4 teaspoon per 1 full teaspoon. This particular recipe has already been modified for high altitude but I get so many emails asking how to modify recipes for high altitude, I thought I’d give you my best tips for adjusting cookie recipes for high altitude! – When baking frozen cookie dough, simply add 1-2 minutes of baking time. Make sure to line the cookie sheet with parchment first! – If you decide to freeze the cookie dough (my preferred method), freeze the cookie dough balls on a cookie sheet in the freezer for an hour or so before transferring the cookie dough balls to an airtight baggie. – Don’t microwave the baked, frozen cookies- they’ll come to room temperature in minutes. – Make sure cookies are completely cool before putting in airtight bag and freezing. More cookies = better, right? Here are my best tips for freezings the extras! I always double a cookie recipe whenever I’m baking because that’s just how I roll. These have a little more flour than a traditional cookie and the result is delicious. This recipe is great because you don’t need to let the butter come to room temperature first- you microwave it just so that it’s slightly melty. They’re a little more cake like and not as caramel-y as a traditional chocolate chip cookie. These particular cookies are exactly as I call them- puffy. Otherwise bring me a hot cup of milky tea and all the cookies. I really don’t discriminate when it comes to the iconic cookie unless it’s a crappy, store bought, full-of-fake-ingredient kind of chocolate chip cookie. They seem to be everyone’s favorite, you know? While I’m not all that particular when it comes to chocolate chip cookies (can you tell?), my husband is firmly in the camp of thin and crispy- light on the chocolate chips, please. I have a ton of chocolate chip cookie/bar recipes on the blog and for good reason. ![]() YOUR FAVORITE TYPE OF CHOCOLATE CHIP COOKIE I like them crispy and flat, fluffy and cake like, milk chocolate, dark chocolate, with nuts, without nuts, made into bars and sticks (yes, sticks!), baked into a skillet and everything in-between. You know what I love? Chocolate Chip Cookies. A little cake like and perfectly dense, these chocolate chip cookies have quickly become a favorite at Casa de Mountain Mama. Because you can never have enough chocolate chip cookie recipes, I bring you Perfectly Puffy Chocolate Chip Cookies.
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