Our 12-year old granddaughter Alexandra is visiting (with her 17 year old brother Nick and parents) from San Diego. It is Easter break and they are here enjoying the ski slopes of Heavenly. After a great skiing day today, Mom and Dad went out to watch the March madness at a sports bar. The rest of us opted to stay at home and Alexandra decided to bake chocolate chip cookies. This is her recipe. Nick helped by taste-testing the first batch with a glass of cold milk! I think it was more of a “cookie in a bowl with cold milk poured over”! I had Alex type the recipe to share with you all. Here it is and note the adjustments for high altitude baking. Needless to say, they were delicious!
Preparation: heat oven to 375 o
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) softened butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Directions: COMBINE flour, baking soda and salt in small bowl. Then, beat butter, sugar, brown sugar and vanilla extractin large bowl until creamy. Add eggs, one at a time, beating after each egg, gradually beat in flour mix. Drop by rounded teaspoon onto ungreased baking sheets.
BAKE for 9 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.