I come from a tradition of bakers in my family. I learned at a young age to bake from my mom and my maternal grandmother, who recently turned 104. My sister and I grew up whipping up batches of cookies on a fairly regular basis. I was a bit dismayed after moving to a higher elevation that my once fail-proof chocolate chip cookies turned out flat and crunchy every time. If I adjusted by adding more flour, the cookie tasted bland and dry. So, I’ve been on the hunt for several years to find a recipe for a chocolate chip cookie that maintained both its shape and taste when baked at higher elevations.
I found this recipe on Pinterest with pretty solid reviews. I’ve been making these cookies for the past two years, and these cookies turn out delicious each time. You can find the recipe at Kelsey’s Apple a Day blog.
Here are a few tips for baking with this recipe:
I always use a small cookie scoop to create uniform cookies that bake in a nicely rounded shape.
It’s important to follow the recipe’s instructions of allowing the cookies to rest on the cookie sheet for five minutes after taking them out of the oven to finish baking without over-baking. This helps the cookie to have a soft, fluffy texture.
After staying on the cookie sheet for five minutes, they can be transferred to the cooling rack. The cookies then drop a bit after cooling.
This is my very favorite baking spatula. I found it at a garage sale in St. Louis, where I grew up, when I was getting things for my college apartment. I have used it ever since, and have yet to find a better or more suitable replacement. The spatula has a perfect blend of flexibility and rigidity so that you can scoop cookies, etc. off of a baking sheet without breaking them, either from dropping them or cracking the cookie.
This recipe makes perfect cookies – soft, buttery, sweet – every time.