Monday, February 24, 2020

Best High Altitude Chocolate Chip Cookies

What can I say about chocolate chip cookies that hasn't already been said?

I expressed this to my husband once, and then, hoping for an interesting story about him as a cute little boy eating cookies and milk, said Tell me a chocolate chip cookie memory.

He shrugged his shoulders and looked at me as if to respond, how am I supposed to remember something about a cookie I've eaten hundreds of times in my life?

So maybe they are the most common, and possibly the most favorite cookie there is, and maybe all the chocolate chip cookies we've eaten in our lives sort of fade into each other in our cookie memories.  Yes, I think there's a special place in our minds just for cookie memories.

After all, have you ever eaten one so amazing that it stands out in your mind above all others?  We've all eaten way too many unexceptional cookies.  But truly great cookies - those happen rarely.  Happen is the wrong word, though, because a great cookie doesn't just happen.  It's the consummation of of butter, sugar, flour, eggs and chocolate, brought into perfect harmony.  And maybe I'm alone in this preference, but I'd far rather eat a chocolate chip cookie that's cooled off and set up after several hours than one that's warm and gooey just minutes out of the oven.






Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies




A person could spend a lifetime trying to perfect a recipe for chocolate chip cookies.  Browned butter, brown sugar or white sugar, milk chocolate or dark chocolate, a little or a lot salty, crispy, chewy, soft, or a little of everything...  Perfect means something different to everyone, so maybe there really is no definition of a perfect chocolate chip cookie, simply one that's perfect to you.

I realized recently that it's been over seven years since I published a chocolate chip cookie recipe on my blog. Of course, there have been others over the years.  Ones with brown butter and bourbon, with hazelnuts or pecans, with oatmeal or peanut butter or pumpkin.  I even put bacon in them once.  But today's recipe is just a classic one, celebrating chocolate chips.  For spice, I add a bit of cinnamon and espresso powder, which nicely enhances the chocolate, and, of course, no chocolate chip cookie is complete without a good pinch of salt.

The nice thing about this cookie dough is that it doesn't have to be chilled, and I baked the cookies photographed here immediately after mixing up the dough.  That said, if you like your cookies to look a little thicker and more pillowy, simply freeze the portioned dough balls for 5-10 minutes before baking, and they won't spread quite as much.

These stay soft for days after baking, and all my boys thoroughly approved of the recipe.  To quote my three-year-old, "Everyone likes chocolate chip cookies."





Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Chocolate Chip Cookies, High Altitude Cookie Recipes, High Altitude Chocolate Chip Cookies, Soft Chocolate Chip Cookies





Chocolate Chip Cookies
printable

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon coarse Kosher salt, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon espresso powder or instant coffee (optional)
  • 1 1/2 cups dark chocolate chips, divided

Preheat the oven to 350 and line a large baking sheet with parchment paper.

With an electric mixer, beat the butter, granulated sugar and brown sugar for about 3-4 minutes, until well combined and slightly lightened in color.  Scrape down the bowl and gently mix in the vanilla extract and the egg; the mixture will be lumpy.

In a separate bowl, whisk together the flour, corn starch, 3/4 teaspoon salt, baking soda, cinnamon and espresso powder.  Add the flour mixture to the butter-sugar mixture, mixing on low, and switching to a wooden spoon when the dough gets too thick.  Add 1 cup of the chocolate chips, and use some muscle to mix those in along with all the remaining bits of flour.

Use a cookie scoop to portion out small cookies or a cupcake scoop to portion out large cookies.  Space the dough two inches apart on the baking sheet.  Top the cookies with the remaining 1/2 cup chocolate chips. (Note that placing extra chocolate chips on top is just for looks, but they have to be stored in a single layer until the chocolate sets up again, if you don't want to mess up the pretty chips on top while the chocolate is still soft.  Alternatively, you can just mix all of the chocolate chips into the dough.)

These can be baked immediately, or for a more pillowy cookie that spreads less, freeze the dough balls for 5-10 minutes before baking.  Bake small cookies for 7 1/2 - 8 minutes and large cookies for about 12-14 minutes, until the edges are browned but the centers still look slightly underdone.  Sprinkle with the remaining 1/4 teaspoon coarse salt.  Cool on the pan for several minutes, then carefully transfer to a cooling rack to cool completely before storing in an airtight container.

Yields 2 dozen small cookies and about 1 dozen large cookies

Recipe from Curly Girl Kitchen

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