Chocolate Chip Cookies
I have become Betty Fucking Crocker, guys! It turns out that I truly enjoy baking and it doesn’t matter what it is. I bake pies (with non-homemade pie crust), breads and cookies. It’s so much fun, despite the huge mess that is sure to take place in the kitchen. Abby used to sit in horror, judging me as the flour bombs went off, but now she huffs and goes to the living room for a nap. It truly is a disaster. No, let me rephrase that, I am the disaster in the kitchen.
One hurdle that I’ve been hit with is that higher altitude baking is a tricky bitch. My cookies are flat and when I say flat, I mean crepe style flat and if they’re not consumed in a day, they become hard, hockey puck hard. I’ve added a soft banana, a trick Mom and Granny used to do with their oatmeal cookies, and that makes them super soft, but they are still crepe style flat. I’ve added more flour, that just makes them fluffier until they cool off. I’ve increased the baking powder and/or baking soda. Instead of baking at 350, I’ve baked at 375 for less time. Nothing has worked.
There is a lady in town that bakes sour cream chocolate chip cookies, and they are fluffy and stay soft and she was nice enough to share her recipe. Truthfully though, I like my cookies better but want her fluff. So, I combined her recipe with mine and finally have fluffy as fuck chocolate chip cookies!
I added 1 cup of sour cream and baked at 400 degrees instead of 350 for just 8 minutes.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- Step 1 Preheat oven to 350 degrees F (175 degrees C).
- Step 2 Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Step 3 Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
I wonder if I could add sour cream to the oatmeal cookies because I have tried everything I can think of, and I cannot seem to get even remotely close to Mom’s cookies. The only thing I have not tried is margarine in place of butter, however, I do have a tub of it in the refrigerator and I’m sure MtnMan is wondering “what the fuck is margarine doing in our fridge??? ….”