Baking cookies at high altitude



If you read my last article, you know that I am on a quest to perfect my baking skills at altitude.


I decided to start my trial-and-error journey with a simple dessert to learn how the ingredients will work together in this new environment. So, I’ve been focusing on perfecting my chocolate chip cookie recipe.


To recap my first test of baking the cookies, I researched and found a recipe online that claimed to be converted for high altitude baking. It had an altered baking temp, baking time, as well as altered the ingredients. The result was a flat cookie, that was rather crunchy instead of chewy.


While the cookies still tasted great, I was disappointed in their shape and overall texture. I did some more research and found a few different articles that included conversion charts. It gave tips and suggestions on how to alter my own recipe.


A few of the articles even suggested that cookies didn’t need much alteration.


This week, I went back to my favorite chocolate chip cookie recipe and made it according to the original directions.


The only change I made was increasing the baking temperature from 350 to 375 degrees, and to bake the cookies a little less time.


The recipe I used is as follows:


Chocolate Chip Cookies

1 cup shortening

¾ cup brown sugar

¾ cup white sugar

2 large eggs

1 tsp baking soda

1 tsp salt

1 tsp vanilla

2 ¼ cup flour

½ package semi sweet chocolate chips.



  1. Preheat oven to 375 degrees
  2. Mix shortening, brown sugar, white sugar and eggs until creamy
  3. Stir in baking soda, salt and vanilla
  4. Add flour and chocolate chips and mix until well combined.
  5. Drop onto baking sheet covered with parchment paper and bake8-10 minutes or until slightly golden. (cookies should look slightly undone in the middle. Take them out and let them sit on the baking sheet to finish baking before removing onto cooling rack)


After using this recipe, I can say I was happier with these cookies than the first ones I tried.


The flavor was spot on and definitely had more depth to them. The only thing I would change is how long I baked them (I got a little distracted and so they stayed in the oven just 2 minutes too long and were very crunchy after a day).


It felt good to conquer at least one baked good at this altitude, but I still have many more recipes to try out!


Stay tuned for next time as I try breads.



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