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Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips
Chocolate chip cookies for those of us who live at high altitude (3500-6000 feet)
cups flour plus two teaspoons
cups semi-sweet chocolate chips (I recommend Ghirardelli.)
cup chopped nuts (optional)
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl.
Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
Add flour mixture gradually, beating until mixed.
Stir in chocolate chips.
Stir in nuts (optional).
Drop by rounded tablespoon onto a lightly greased cookie sheet.
Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
Cool on baking sheets for two minutes; remove to wire racks to cool completely.
Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
Enjoy! (And probably share).
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