Chocolate Chip Cookies

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I’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 produce—before winter rolls in and the farmers markets all close down.

 

This weekend, I wanted to dive into a practice that I’ve known and done my whole life: baking. Baking at a higher altitude is a lot different than baking at sea level. I’m going to lie, after this weekend I realize I have been lucky not having to convert it for the altitude.

 

I’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:

 

Ingredients:

2 sticks butter

¾ cup granulated sugar

¾ cup brown sugar

¾ tsp salt

1 tablespoon vanilla

2 eggs

¾ tsp. baking soda

2 ¾ cup flour

1 ½ cup chocolate chips

 

Directions:

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. I’m not sure why this was.

 

A few other recipes I found while researching had an additional egg and more flour, maybe that’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!