HIGH ALTITUDE BANANA CHOCOLATE CHIP COOKIES
This recipe is for high altitude and produces a soft, delicious cookie. To adapt for regular altitude, increase baking powder to two teaspoons, and reduce flour to three and one quarter cups.
Provided by DIANNAJO2
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
- In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 104 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 58 mg, Sugar 8.1 g
NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)
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.
Provided by WildFamily
Categories Drop Cookies
Time 20m
Yield 48-60 cookies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 575.2, Fat 28.6, SaturatedFat 17.3, Cholesterol 87, Sodium 540.3, Carbohydrate 74.1, Fiber 3.1, Sugar 45.8, Protein 6.2
SKILLET CHOCOLATE CHIP COOKIE
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
- Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.
Nutrition Facts : Calories 326 g, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 9 g
ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES
If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
Provided by C Erik
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
- Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 10.6 g
HIGH-ALTITUDE BACON CHOCOLATE CHIP COOKIE SKILLET
Bacon and sea salt make this big, warm, gooey cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.
Provided by Mimi Council
Categories Bake Cookies Chocolate Bacon Wheat/Gluten-Free Party Dessert Kid-Friendly Peanut Free Tree Nut Free
Yield Makes one 10-inch cookie skillet
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.
- In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.
- Press the dough into a 10-inch cast-iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.
- To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.
- Serve immediately or store in an airtight container for up to 7 days.
HIGH ALTITUDE PEANUT BUTTER COOKIES
Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
Provided by Meeka777
Categories Drop Cookies
Time 21m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well.
- Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely.
- Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design.
- Makes: about 2 to 2-1/2 dozen cookies.
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- In a medium heavy bottomed saucepan set over medium-high heat, add 5 tbsp of butter. Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Add in bacon grease, stir it in. Remove from heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
HOW TO BAKE COOKIES AT HIGH ALTITUDE : 14 STEPS (WITH ...
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Estimated Reading Time 7 mins
- Preheat Your Oven. I know this doesn't seem like a big deal, and a lot of people skip this. But, make sure you preheat your oven to 375 degrees. Don’t put your cookies (or a lot of other baked goods) into the oven until it’s at the right temperature.
- Soften the Butter. Do NOT melt the butter, only soften it. If you are the organized sort, remember to put your sticks of butter out on the counter for an hour to soften.
- Blend in the Sugars. Next, add your sugars. Use your mixer and blend in the sugar. A cookbook will say to “cream” in the sugar. This just means to mix until well blended and creamy.
- Your eggs should be room temperature. If you are the organized sort, you would have put out your eggs, at the same time you put out your butter.
- Add the Vanila, Baking Soda, and Some Flour. This is pretty straightforward. Add in the vanilla, salt, baking soda and 1 Cup of the flour. Mix in until blended.
- Add More Flour. Add the second cup of flour, and mix it in well. Then mix in ½ of the third cup of flour. Your dough will be getting pretty stiff at this point.
- Is Your Dough the Right Consistency? It’s time to test your dough. If your dough is too sticky, your cookies will go flat and burn. If your dough is dry and crumbly, your cookies will be too.
- Add the Chocolate Chips, Nuts and Raisins. Now add in the chocolate chips, nuts and raisins. My kids don’t like raisins or nuts, so I didn’t use them here.
- Get Your Baking Sheet. I prefer a heavy gauge shiny aluminum pan. Others swear by a Pampered Chef type stoneware sheet. They are both great. I don’t like most baking sheets sold at place like Walmart.
- Put Cookie Dough on the Pan. My pictures show a cookie scoop, but you don’t have to have one. It just makes it easier to get evenly sized cookies.
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