I’ll admit it. I was terrified to try baking at altitude. Everything I read warned of flat dry bread and flat hard cookies. But, I love baking, how can I be scared of it? So I decided to try the softest cookie recipe I knew and use the conversion guidelines I found on King Arthur Flour to give this altitude baking thing a try.
They turned out amazing, soft, moist chocolate chip cookies that will be my goto recipe here in Denver.
Chocolate Chip Pudding Cookies (High Altitude Recipe)
recipe from SundayBaker
2 1/4 cup + 2 tablespoons all-purpose flour
7/8 tsp. baking soda
1/2 tsp. salt
3/4 cup butter (1 1/2 sticks) softened
3/4 cup (minus 1/2 tablespoon) brown sugar, packed
1/4 cup (minus 1/2 tablespoon) white sugar
1 (3.4 oz.) package instant vanilla pudding
2 eggs, room temp
1 tsp. vanilla extract
2 tablespoons milk
2 c. of add-ins (chocolate chips, etc)
Preheat oven to 375 degrees.
Stir together flour, salt and baking soda and set aside; in a large bowl, cream butter, brown and white sugar.
Beat in pudding mix until well blended. Stir in the eggs, vanilla and milk. When smooth, slowly add in the flour mixture until it’s well incorporated into mix. Fold in your “add-ins
Spoon onto cookies sheets (I use a small ice cream scoop) and bake for 8-10 minutes until just starting to turn golden.
Cool for 2 minutes on cookie sheet then transfer to cooling rack.