You can't go wrong with Chocolate Chip

Well, actually you can.  Like when you move from the Midwest to the mountains and all your recipes flop because of this thing called altitude. 

Well, all your baking recipes anyway!  

Thank goodness for the people who have lived here all their lives!  Here is my new favorite recipe for Chocolate Chip Cookies from highaltitudebaking.com 

Just in time for National Chocolate Chip Day!

Jumbo Chocolate Chip Cookies

© 1999 Letty Flatt CHOCOLATE SNOWBALL

ThreeForks Book/Falcon Publishing

This home-size recipe from Letty Halloran Flatt’s recipe book CHOCOLATE SNOWBALL, is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, you can cut 1 or 2 tablespoons of butter.
 

Yield: 12 jumbo (4-inch) or 24 medium cookies.

1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate morsels

Preheat oven to 325°F. In the large bowl of an electric mixer, cream the butter with both sugars until light and fluffy. Beat in eggs and vanilla, then scrape sides and bottom of bowl. Sift together flour, baking soda, and salt, and mix them into the creamed butter. Scrape bowl. Stir in chocolate.

Line 3 large baking sheets with parchment or oil lightly with canola oil. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet, 3 inches apart, or scoop smaller cookies by the tablespoon. Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.