31
Submitted by WildFamily
"It took me almost two years to clue into the fact that most of my formerly successful baking recipes were failing because I moved to a high altitude location. I've yet to try this high altitude recipe for chocolate chip cookies (from the back of the Toll House bag), but certainly plan on it the next time as the cookies I've baked with the regular Toll House recipe turn out flat as can be. The recipe specifies high altitude as 5,200 feet (or 1,585 meters). Feel free to substitute your favorite baking chip -- I like the chocolate caramel swirled kind."
photo by Brad N. 
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
48-60 cookies
- Serves:
- 10-12
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ingredients
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2⁄3 cup granulated sugar
- 2⁄3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons water
- 2 cups toll house semisweet chocolate morsels
- 1 cup chopped nuts (optional)
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directions
- Preheat oven to 375º F / 190º Celsius.
- Combine flour, soda and salt in a small bowl.
- Cream together butter, sugars and vanilla extract in a large bowl.
- Add eggs, one at a time, to butter mixture, beating well after each addition.
- Gradually beat flour mixture and water into the wet ingredients until well combined.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 8-10 minutes or until golden brown.
- Cool on baking sheets 2 minutes, then transfer to wire racks.
- *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.
Questions & Replies
-
I am living at 998 mts. When I try to make the regular cookies, I am not able to get them to not melt all over the pan. I used to live at 15m. As I am not at what is considered to be high altitude, is it possible that I am dealing with a difference in ingredients? Or that I need to make a half adjustment for altitude? Any ideas? I am at a loss.
Stephanie M.
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Reviews
-
I live in northern Colorado Springs, the altitude about 6,800 ft. where I am. These cookies did not fall, I repeat... they DID NOT FALL!!! Haha. I have been missing out on this cookie for years because they always collapsed and therefor didn't taste right. Look no further, this is the recipe for you if you are at high altitude! Awesome, thanks!!
hpatchet_4inCO
-
Followed the recipe exactly and it made perfect cookies. Not too crispy, not too cake like, nice and chewy and delicious.
D. Trostel
-
Works GREAT in Denver! Used 1-1/2 cup chocolate chips, 1 cup butterscotch chips & 1 cup chopped pecans....PERFECT! However, does NOT make 48-60 cookies. Barely over 30.
Taddybear59
-
This is the recipe I always use for chocolate chip cookies. I live at 7300 feet. I don't press the dough down too far when I put the dough balls on the pan which helps them not get too flat. High altitude baking is a challenge!
HighAltitudeBaker
-
YAY! I've finally found THE C/C recipe for 7,500 feet! I made a few changes and they turned out great: Increased vanilla to a "run-over" teaspoon, used 2 jumbo eggs, used mini chocolate chips, decreased oven temp to 365º. ~Crispy and lovely brown outside and slightly chewy inside. I am so glad to have this recipe after several failures with others. Thanks for restoring my high altitude baking confidence!
Joan S.
see 26 more reviews
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Tweaks
-
Decreased flour by 1/4 cup, used 1 cup Brown Sugar and 1/3 White, increased vanilla to a Tb and decreased oven to 325. Perfect cookie! I like mine flatter though.
prfchessie
-
RECIPE SUBMITTED BY
WildFamily
- 3 Followers
- 4 Recipes
- 5 Tweaks
Born and raised in the U.S., I currently live in Mexico with my wonderful husband and our baby boy.We are currently raising pigs, horses, roosters, chickens, songbirds, six cats (Tigre, Leona, Squirrel, Mango, Stripe and Mouse), and our lovable German Shepherd Dog, Luna.
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