I've honed this familiar recipe over the years using a variety of sources, taking into account high altitude (about 5,500 ft above sea level). I've found that in high-altitude baking, most chocolate chip recipes found on packaging and in cookbooks invariably result in over-rising and ultimately, over-flat, over-crisp cookies. I've compensated by reducing leavening agents and increasing flour and oven temperature. I usually under-bake slightly for soft, chewy cookies. Trying to get kids to drink more milk? Serve these cookies, and the milk will go right down!
Yield: 3 dozen cookies
Preparation Time: 45 minutes
1 c butter (2 sticks), softened (If you use salted, do not add any additional salt to the recipe.)
3/4 c white sugar
3/4 c brown sugar, packed
2 eggs
1 t vanilla
2 1/3 c flour
3/4 t baking soda
2 c (12 oz) semi-sweet or dark chocolate baking chips
1 c chopped pecans or walnuts
Preheat oven to 385o F. With a mixer or by hand, beat together butter and sugar. Add eggs and vanilla, mix. Add dry ingredients, mix on low until just blended. Do not over-mix (minimum amount of mixing at this stage keeps cookies tender). Fold in chocolate chips and nuts. Use tablespoon to drop dough onto cookie sheets – 12 per sheet. Bake for 9-10 minutes for soft, chewy cookies; bake 10-12 minutes for more crisp cookies.
Per-serving Nutritional Profile:
Calories, 170
Fat, 9 g
Saturated Fat, 4 g
Cholesterol, 20 mg
Carbs, 22 g
Dietary Fiber, 1 g
Protein, 2 g
Sodium, 20 mg
Vitamin A, 2% Daily Value
Vitamin C, 0% Daily Value
Calcium, 2% Daily Value
Iron, 6% Daily Value
