12 hours ago
February 6, 2012
Snow Day Cookies
I consider myself a chocolate chip cookie fanatic. If I ever had the chance to choose my last meal, it would be hot chocolate chip cookies and a glass of ice cold milk. I don’t bake them very often because we try not to keep sweets in the house, but when it is cold and snowy all bets are off!
Most of you know I live in Colorado at an altitude of 6600 ft. With that being said…high altitude baking is horrific! Just when you think your cookies are going to be chewy, they are bready…or just when you think your bread is going to rise, it does nothing. Plus Colorado has a very dry climate, so keeping things moist is also problematic. High altitude baking recipes always call for an extra teaspoon of flour. Well….that has never worked for me. I have been living here for almost 12 years, and finally have just cracked the code on my favorite cookie. Believe me I have made every recipe in the book. For some reason the simpler the better. Isn’t that always the way…..
Dark Chocolate Chip Cookies
2 1/4 cups all-purpose unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 1/2 cup organic sugar
3 tsp. vanilla
2 large eggs
2 cups bittersweet chocolate chips ( I like 60 % cacao or higher)
Preheat oven to 375 degrees
Stir flour with baking soda and salt; set aside
In large mixing bowl, beat butter and sugar until creamy
Add vanilla and eggs, one at a time, mix until incorporated
Gradually blend dry mixture into creamed mixture
Stir in chocolate chips
Drop by tablespoon onto ungreased cookie sheets
Bake for 9-11 minutes, rotate cookie sheets in the oven at the halfway cooking point
When the cookies just start getting the slightest hint of brown take them out…they may look underdone, but that is what you want!
Let the cookies cool on a wire rack or wax paper…don’t let them cool too much because they are the best warm and gooey
Store in an airtight container to keep cookies moist
When my backyard looks like this….and Big C looks like that….time to make cookies!
Rotating the cookie sheet halfway through the bake time really makes a difference, as well as pulling the cookies out when they are a little underdone. You will be left with a cookie that has a subtle crunch when you bite, but an ooey, gooey finish. When I changed over to this type of organic sugar it really made a difference also. I get mine at Costco for about half the price of Amazon. The refined white sugar makes my cookies to hard and also to sweet. I have not tried it yet, but a light brown sugar or turbinado sugar might also be a good alternative to the refined white sugar. Bake some for your family today and enjoy a classic family treat!
What is your favorite cookie?