Dessert: Mile-High Chocolate Chip Cookies

Baking at a high altitude can be pretty tricky and can lead to cupcakes that fail to rise or cookies that are rock-hard. This recipe adjusts for the many perils caused by high altitude baking by reducing the amount of sugar to account for the drier climat

Ingredients

2 sticks unsalted butter, softened
2 eggs
3/4 cup packed brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 cup semisweet chocolate chips

Instructions

Preheat the oven to 325 ºF.
In a mixmaster, cream together the butter, brown sugar and white sugar.
Add the eggs and vanilla and mix well.
Sift together the baking soda, salt and flour.
Slowly add the dry mixture to the wet ingredients and mix until well blended.
Stir in the chocolate chips.
Scoop the dough into mounds of your desired size and place them on a baking sheet lined with parchment paper.
Bake until the cookies are flat and golden brown in color (anywhere from 8 to 15 minutes depending on your oven).

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