I live in northern Colorado Springs, the altitude about 6,800 ft. where I am. These cookies did not fall, I repeat... they DID NOT FALL!!! Haha. I have been missing out on this cookie for years because they always collapsed and therefor didn't taste right. Look no further, this is the recipe for you if you are at high altitude! Awesome, thanks!!
Excellent recipe. Will be making this from now on.
This is the recipe I always use for chocolate chip cookies. I live at 7300 feet. I don't press the dough down too far when I put the dough balls on the pan which helps them not get too flat. High altitude baking is a challenge!
Works GREAT in Denver! Used 1-1/2 cup chocolate chips, 1 cup butterscotch chips & 1 cup chopped pecans....PERFECT! However, does NOT make 48-60 cookies. Barely over 30.
Followed the recipe exactly and it made perfect cookies. Not too crispy, not too cake like, nice and chewy and delicious.
You can't beat this chocolate chip cookie. Also, this recipe comes out perfect every time! (Not too flat, or too cake like.) Thanks for sharing!
Made recipe as directed, but I still had flat cookies. I think my problem was the recipe is for 5200 feet and I live at 6200 feet. Will try again and use the recommendations in mtnbaker's and Greeny444's reviews.
I did not follow this recipe exactly, so maybe I should only give it 4 stars, but I find that I rarely meet a cookie that I don't like. What I did was substituted 1/2 c. butter-flavored shortening for half of the butter, only used half the amount of salt, doubled the vanilla, omitted the water, and did not use nuts. Oh, and I doubled it, and came out with about 6 1/2 dozen cookies. (I'm feeding them to a bunch of men, so they'll be gone in no time). Wow, I kinda really screwed with this recipe... hehe. Well, truth be told, I had my own recipe, and I was trying to find one that was close on Zaar to rate, since they are so super delicious. I live in CO Springs (approx. 6,800 ft., I *think*), and the time and temp is right on for this recipe. So, high altitude or not, I suggest you try these out. I'm sure they're great if you make as written too. :)
YAY! I've finally found THE C/C recipe for 7,500 feet! I made a few changes and they turned out great: Increased vanilla to a "run-over" teaspoon, used 2 jumbo eggs, used mini chocolate chips, decreased oven temp to 365º. ~Crispy and lovely brown outside and slightly chewy inside. I am so glad to have this recipe after several failures with others. Thanks for restoring my high altitude baking confidence!
After SEVERAL attempts at baking this batch in Denver, I've finally finessed it for a chewy, low-altitude result. Here's how: Increase bake time to 390, decrease cooking time to 6-7 min. (depending on your oven). Decrease baking soda to 7/8 tsp. Make sure your eggs are actually large. Add water to batter after adding all the flour. Delish! This is still my fail-safe chocolate chip cookie recipe, sans nuts.