I love to bake and since living in Utah I have felt like I've had more baking fails than ever in my entire life. I'm from Oregon so I never thought twice about using the high altitude conversions listed on most recipes. One day it hit me *duh* I'm at pretty high altitudes and I should convert my recipes. I've started doing that and ever since I have had no mishaps whatsoever. Here is a recipe that I adapted from a secret recipe and then also adapted for high altitudes. The nice thing is that they get cooked all the way through without overdone bottoms and they don't fall after baking. They will be just crunchy on the outside and soft on the inside (without being doughy/under done). It's a small batch, which is nice for my family since my daughter and I are the only one to eat cookies.
My cookie helper :)
Recipe
1 1/3 cup flour
1/2 tea salt
Scant 1/2 tea baking powder (measure 1/2 tea then give it a little tap to knock some out)
1 stick butter
1 egg
6 TBL brown sugar
4 TBL white sugar
1/2 tea vanilla
1/2 bag chocolate chips
Cream together the butter and sugars. Then add the egg and vanilla, mix well. Add the baking soda, salt, and flour. Mix until blended, but do not over mix. Then add the chocolate chips.
Bake at 375 for 10-12 min, or until the edges are just golden brown. Yields 2 dozen 2" cookies. Perfect size for the little ones and they aren't too sugary but are just sweet enough!
Done in the middle but still soft. Lightly crunchy on the outside and they didn't turn out hard as rocks once they cooled down.
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