here’s to a year of enjoying really good food and sharing it with wonderful people.
i just got back from a week in taos, nm. home of taos pueblo, orlando’s, and high altitude cooking. that’s right we did some cooking…some of which came out, some of which did not. if you are ever at high altitude, believe what “they” say. you will have to make adjustments to your recipes if you want them to turn out as tasty as they do at sea level. i found a detailed guide to high altitude baking at King Arthur’s website.
i of course made a batch of fat chewys. the original recipe is literally the most perfect, fool proof chocolate chip cookie recipe on the planet. shared with me by my dear friend and guru baker, Gloria. now, one of the reasons i have never shared this recipe is because this recipe makes me look like the most amazing cookie maker in town. these cookies are perfectly chewy, perfectly crisp, and they have that “something” factor that we’re all dying to achieve with our baked goods. The “something” factor gets the person eating your cookie to say “wow, this sure is something,” or “man, these cookies are something special,” or “there is something about these cookies–i can’t put my finger on it but wow.” You know what i’m talking about? I am however going to share this recipe because 1. it’s the recipe that i successfully mastered at 8,000 ft and 2. it’s the new year, i’m feeling generous, and let’s be honest, it’s not really my recipe to hoard.
NOTE: amounts in parenthesis = high altitude recipe
2 cups flour (plus 4 tablespoons)
1/2 teaspoon baking soda (a scant 1/4 teaspoon)
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar (minus 1 tablespoon)
1/2 cup white sugar (minus 1/2 tablespoon)
1 tablespoon vanilla, use the real stuff
1 egg (plus 1 egg, 2 eggs total)
1 egg yolk
1 cups chocolate chips (i use milk chocolate)
mix flour, baking soda, and salt together. set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla , egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended. Stir in chocolate chips by hand. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be 3 inches apart.
Bake for 15 to 17 minutes (minus 5 minutes) or until edges are lightly toasted.