These are my go to cookies now, they have never failed me! In fact I have been asked numerous times for my recipe. This is a basic chocolate chip cookie recipe, converted for high altitude and with a few of my own adjustments to make them super yummy. I really do recommend getting a bottle of vanilla bean paste, which is really a syrup more than a paste. I have had good luck locating an inexpensive brand at Michael's craft store in the cake decorating aisle. You should also be able to find the butter extract there as well. I really like the richness it adds to the cookie. Enjoy!
BIG Chocolate Chip Cookies For High Altitude
INGREDIENTS:
1/2 cup butter
1/2 cup butter flavored crisco
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1/2 teaspoon butter extract (optional)
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1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
11.5 oz package milk chocolate chips
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DIRECTIONS:
1.
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Preheat the oven to 350 degrees F (175 degrees C).
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2.
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In stand mixer cream together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then add the vanillas and butter extract if using. Combine the flour, baking soda and salt; add into the batter gradually until blended, then mix in the chocolate chips so they are evenly distributed. Drop tablespoon sized balls onto cookie sheets prepared with parchment paper spacing 2 inches apart, about 9 large cookies per sheet.
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3.
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Bake in the preheated oven until the edges begin to turn golden, 11 to 13 minutes. Allow cookies to cool for about a minute on the baking sheets before removing to wire racks to cool completely.
Yields approx 30 large cookies.
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