It took me 10 years of marriage to finally find the perfect Chocolate Chip Cookie recipe. When I first married, I made hockey pucks…not cookies. (Cooking was my thing…not baking.) Then, mysteriously, the hockey pucks morphed into these mini-cakes (nothing like the cookies I was after). All in all, I went through probably 100 different versions before finally whipping up the ones written in the Joy of Cooking. (I was SOOOOOO close to giving up and accepting defeat in the baking department).
We were in England…and I was missing many of my American favorites. Luckily, we were stationed there on military duty and had access to a commissary, peanut butter, Hidden Valley Ranch dressing, and taco seasoning. But, nothing really screams American more to me than fresh chocolate chip cookies right out of the oven…and I missed good ones. Luckily, the commissary also carried Hershey’s Special Dark Chocolate Chips!
By the time we left Britain’s shores 5 years ago, I had perfected the technique and I got that perfect balance of chewy with just the right crunch around the edge. I was in heaven. And then we moved…
We came to the Denver area…and we live a lot higher than a mile up from sea level. The first year we lived here, I couldn’t get any of my baked goods to work. Not my breads. Not my cakes (we won’t discuss the angel food cake I exploded in the oven my first month here). Not my very favorite cookies.
For 2 whole years, I tweaked my beloved recipe. I poked and prodded. I added flour. I added water. I decreased sugar. But to no avail. The magic was gone!!!!
Then one day, I stumbled across “gourmet mom on the go’s” recipe for high altitude chocolate chip cookies while looking for something else. They looked like my favorite cookies I made in England. I couldn’t quit thinking about them and my mind (and my appetite) wouldn’t rest until I tried them to see if I had finally found what I was looking for.
They tasted EXACTLY like my favorite cookies from Joy of Cooking!!! Hallelujah! Chewy centers, crisp edges. They are even good cold!!!!
So, Gourmet Mom On The Go…THANK YOU! You’ve saved my buns…I mean, my cookies! Not a month goes by that I don’t have a hankering for these. Happiness is restored!
My Favorite Chocolate Chip Cookies (High and Low Altitude Recipes)
Time: 15 minutes to mix dough, 10 minutes to cook each pan.
Makes about 2- 2 1/2 dozen cookies (high altitude), and 1 1/2-2 dozen (low altitude)
High Altitude Cookies:
2 sticks (1 cup) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 tsp salt
1 Tbsp vanilla
3/4 tsp baking soda
2 3/4 cups all-purpose flour
1 1/2 cups dark chocolate chips (Hershey’s Special Dark are my favorites)
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla
1 cup plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1 cup Chocolate Chips (Hershey’s Special Dark Chips are my favorite)
Preheat the oven to 350°F (375 for low altitude). Grease or line 2 cookie sheets.
In a small bowl, whisk together flour and baking soda.
In a large mixing bowl, cream together butter, sugar, and brown sugar until well blended (no marbling left).
Add egg, salt, and vanilla and beat with an electric mixer until well combined.
Add flour mixture to butter mixture. Beat flour mixture into butter mixture until well blended and smooth.
Add chocolate chips and stir until chocolate chips are evenly distributed throughout the dough.
Drop by heaping teaspoonfuls about 2 inches apart on cookie sheets. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and edges are browned (about 8-12 minutes). Let stand briefly, then remove to wire rack to cool.
Low Altitude Recipe (The Joy of Cooking)
High Altitude Recipe (Gourmet Mom On The Go)