Colorado Chocolate Chip Cookies
||40-44 large cookes|
||1 hour, 30 minutes|
Adapted from Jacques Torres
This is best Colorado Chocolate Chip Cookie adapted for baking at high altitude. Living at high-altitude, I had to experiment with many different types of flours, adjusting the baking soda and baking powder, adjusting the moisture content and removing sugar until I finally got it right to get crunchy on the outside and soft, tender and chewy in the center.
- 1-1/4 cup cake flour (I used Swans Cake Flour)
- 2-2/3 cups bread flour
- 1-1/4 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoon salt
- 2-1/2 sticks softened butter (salted or unsalted, depends on your preference)
- 3/4 cups light brown sugar
- 3/4 cups sugar
- 2 Large eggs (room temperature)
- 1 tablespoon natural vanilla extract
- 1 tablespoon water +
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup chopped walnuts (toasted)
Hi Fellow Bakers, Cooks and Creatives!
This is my first recipe post and it's one of my favorites and seems to be the favorite of friends, family, past boyfriends and is the ultimate favorite cookie of my husband, hence the inspiration to get it right (perfect) at high-altitude four years ago. So, this first recipe is fondly dedicated to all the enthusiastic bakers and cooks who, like me, now live above sea-level and forgot that living "mile-high" makes a huge difference when it comes to baking and boiling. It finally dawned on me that the "special instructions" for "baking at High-Altitudes" on the back of cakes mixes (which I rarely use anymore) now pertains to me. Ugh!
But, living in Colorado Springs, CO is quintessentially beautiful and has many ways of experiencing the great outdoors year-round, but trying to bake and boil has its many challenges here, too. So, I will be sharing my recipes and other recipes that I have discovered, tested and love as well.
These CCCCookies are . . . delicious. Crunchy on the outside and chewy and tender in the middle. They were great at sea-level when I first discovered the recipe in 2008 and after many attempts, are now delicious at 6,035 feet.
Don't forget to add the Love to all of your recipes, it also makes a HUGE difference. 😉
Have fun baking, and eating!
||Pre-heat oven to 375 degrees. Line a baking sheet, with parchment paper. Set aside. |
||Sift all flours, baking soda, baking poweder and salt into a medium size bowl. Set aside. |
||Using a mixer fitted with a paddle attachement, cream the butter and sugars together until just combined. Do not over mix or cookies will be cakey (approx 2-3 minutes on a stir, or low speed). |
||Add eggs, one at a time, mixing well after each addition. Stir in vanilla and water. |
||On stir or low, add dry ingredients slowly, adding until just combined and the flour is incorporated. Do not over mix as the gluten in the flour will become overworked and will yield tough cookie dough. |
||Add chocolate chips and nuts until combined. Again, do not over mix. |
With a #24 (1-3/4 oz) gelato scoop, measure a level amount of dough on to the cookies sheet placing about 2 inches apart.
||Bake for approximately 13-18 minutes. Baking time varies depending on your oven, flour moisture and how you like your texture of your cookie. So, watch your first batch carefully to assure the right amount of cooking time for your taste. |
||Some tips: Make sure that your oven is at the correct temperature. Use an oven thermometer to assure correct temperature. |
Also, if you add any type of nuts to recipes, 99% of the time they should be toasted to bring out a richer nutty flavor. So, always toast those nuts!
Also, if you like your CCC with a lot of chocolate chips or nuts, the cookies may be flatter due to the fact that you will have less dough for structure, but freezing individual dough balls will add structure and is very convenient, too.
Unfortunately, baking at high-altitude is not exact every time you bake as the atmosphere is drier at higher altitudes, so adding more of less water and sugar will effect the outcome of your cookie. I am very picky, so I make sure that the dough is "sticky" to touch and I will always bake one cookie before each batch to assure a good moist dough.
Lastly, over the years, I have found that a good basic stainless steel cookie sheet works best for all around baking and browning of cookies.