Iâ€™ve been in Colorado for officially one week now and am starting to adjust to life along the Rockies instead of along the beach. I finally moved out of the dorms at the Olympic Training Center and into a town home and my stuff should arrive from California sometime this week. Hopefully I will get adjusted and unpacked within the next few weeks.
While the nice weather weekends are coming to a close, I decided to lay low this weekend. I spent my Saturday morning exploring the farmers market in Old Colorado City and am glad I did.
It was a bustling park corner that had lots of vendors with great and fresh products. While I was shopping, I was already thinking of the different post I can do over the next couple of weeks with the fresh produceâ€”before winter rolls in and the farmers markets all close down.
This weekend, I wanted to dive into a practice that Iâ€™ve known and done my whole life: baking. Baking at a higher altitude is a lot different than baking at sea level. Iâ€™m going to lie, after this weekend I realize I have been lucky not having to convert it for the altitude.
Iâ€™m not sure exactly why, but something about the thinner air at altitude changes the chemistry that occurs between the leavening (the rising factor of the baked good).
This weekend I wanted to go with a basic recipe of good old-fashioned Chocolate Chip Cookies. To make things even easier, I decided to just go ahead and Google a recipe that was already converted to high altitude baking rather than try to convert one myself. I used a recipe from the following blog: Gourmet Mom on the Go. Her recipe is as follows:
2 sticks butter
Â¾ cup granulated sugar
Â¾ cup brown sugar
Â¾ tsp salt
1 tablespoon vanilla
Â¾ tsp. baking soda
2 Â¾ cup flour
1 Â½ cup chocolate chips
Preheat oven to 350 degrees. Whip butter until creamy, then add sugar and beat. Add salt, vanilla, & eggs. Sift flour and soda the add to mixture. Add chocolate chips and stir well. Bake 8-11 minutes
So I was really excited to try this recipe because I thought it would be fool proof since it was already converted. Well, I was mistaken. The cookies tasted great and in the oven even looked great; at 8 minutes looked nice and fluffy and starting to get golden.
However, after 10 minutes and when I took them out of the oven, they seemed to flatten out a bit. Iâ€™m not sure why this was.
A few other recipes I found while researching had an additional egg and more flour, maybe thatâ€™s what I was missing. I will definitely be turning this post into a multi-part segment as I continue to bake my way through the altitude of Colorado Springs until I find the perfect recipe!