High-Altitude Baking: a Force to Be Reckoned With

Turns out, cookies in Oregon and cookies in Colorado are not the same cookies.  My new favorite chocolate chip cookie recipe (which in some ways says a lot about the recipe, as my world often revolves – or not – depending on the presence and abundance of chocolate chip cookies, and in other ways says nothing as my previous recipe was off the back of the Tollhouse chocolate chip package) is from a Very Official Study conducted by Le New York Times.

While making the dough on Saturday, I made the executive decision to find out once and for all whether rumors about high-altitude baking are true.  This sentence may also be read: While making the dough on Saturday, I was unfortunately too lazy to figure out the necessary high-altitude recipe modifications.  Hmph.  Either way, the experiment was a huge success!  Every sheet of cookies that came out of the oven last night bore not the doughy, fluffy morsels of delight that usually come out of the oven in Portland, but flattened, mopey, crispy pancake cookies that – while tasting every bit like the butter and sugar of which they are composed – were just not the cookies I had intended.  They will still be consumed with gusto, as they unquestionably embody the form of Chocolate Chip Cookie.

Chocolate chip cookies, as seen at 5,100 feet above sea level.

Chocolate chip cookies, as seen at 5,100 feet above sea level.

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Published in: on January 5, 2009 at 9:56 am  Comments (1)  
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