Loved! (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) It’s all in the method. (Guessing game), I followed all the directions working with what I got .
It’s nearly foolproof.
(Sorry for the tome). I can’t wait to try. 8,000 ft here in Wyoming, I was really skeptical trying this because I’ve tried multiple recipes and they always turn out flat and a bit greasy (yet still good) but these are really freakin good! These are DELICIOUS!
Made these a couple days ago. Thank you!!! Please support this website by adding us to the whitelist in your ad blocker. I am so happy to have found this.
For high altitude especially! I live in Colorado and make these cookies way too frequently.
Will these work as a pazookie? I chose 1/2 semi-sweet and 1/2 white chocolate chips. I live at just under 7300 ft and haven’t been able to make a good chocolate chip cookie. These were beautiful and I added craisens with the chocolate chips.
Play with the sugar, too. wow. Has anyone fiddled with the proportions of white and brown sugars? To give them a brown color, I put them under the broiler for a little. In a medium bowl, combine the butter, granulated sugar, and white sugar and cream with an electric mixer on medium until light and fluffy. The first of many cookie recipes that did not spread at 5600 ft in Ajijic, Mexico. Site by spigot-circle| Privacy. Using cake flour rather than all-purpose is another great trick. Beat in the eggs, one at a time, then the vanilla extract. Just moved to altitude last year and 17 choc chip cookie recipes later I found Mountain Mamas cookies. Thanks. While we’re usually all about butter, using shortening instead helps to create a puffy cookie because it melts at a higher temperature than butter. This means it remains solid longer and gives the batter time to rise before spreading out. Everything this expecting mama was hoping for in the cookie craving.
These cookies came out perfect, just like the name. This will be a part of the recipe rotation for sure. But alas, it was a flatter cookie.
All rights reserved. Read my. Perhaps you could write this in your faqs too for international readers? In a glass bowl, microwave the butter for about 40 seconds to just barely melt it. You just need to put the whole bowl of dough in the fridge to chill for about an hour before you scoop out the dough to bake. Test this by combining a little with vinegar and water. You seem to have a good perspective on being healthy! Just made this recipe for the first time. I just moved to Colorado from California and I knew that baking at a higher altitude would be challenging. There just aren’t enough stars for this recipe! I’m the only one in my family that eats nuts in cookies so I often leave them out or I’m eating the whole batch of cookies on my own. Baked goods take longer to bake because of the lower air pressure. I’ve made many a flat cookie here. The finished dough was crumbly. Make sure to line the cookie sheet with parchment first!