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| I added some red and white sprinkles for Valentine's Day. Awwww. |
And since I moved to this higher altitude, I always use this recipe.
It comes from the High Altitude Baking site and they turn out perfect every time!
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.
