It took me almost two years to clue into the fact that most of my formerly successful baking recipes were failing because I moved to a high altitude location. I've yet to try this high altitude recipe for chocolate chip cookies (from the back of the Toll House bag), but certainly plan on it the next time as the cookies I've baked with the regular Toll House recipe turn out flat as can be. The recipe specifies high altitude as 5,200 feet (or 1,585 meters). Feel free to substitute your favorite baking chip -- I like the chocolate caramel swirled kind.
- Preheat oven to 375º F / 190º Celsius.
- Combine flour, soda and salt in a small bowl.
- Cream together butter, sugars and vanilla extract in a large bowl.
- Add eggs, one at a time, to butter mixture, beating well after each addition.
- Gradually beat flour mixture and water into the wet ingredients until well combined.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 8-10 minutes or until golden brown.
- Cool on baking sheets 2 minutes, then transfer to wire racks.
- *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.