Tuesday, March 26, 2013

World's Best Chocolate Chip Cookie

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon pure vanilla
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 toasted almonds
12 ounce bag semisweet chocolate chips

Preheat oven to 375. In a shallow pan toast almonds; cool and chop. Mix butter, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt. Stir wet and dry ingredients together until well blended. The dough is stiff and and may seem as though it is too dry to combine but it will come together. Stir in chocolate chips and almonds. Put round spoonfuls of dough on a cookie sheet a few inches apart. Bake 8 - 10 minutes until edges are just beginning to turn brown. Remove from cookie sheet and cool on rack. This is a great high altitude recipe!! 
Almonds can be omitted.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

2 comments:

  1. Ooh! Must try! Question, are you recipes (and the ones in the cookbook) adjusted to cook at altitude? I live at 8,200 feet and am not sure if I should adjust anything. (I am a miserable baker too, so any help is appreciated)

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  2. This recipe should do well at any altitude, I would try it. Other recipes in the cookbook are not adjusted for high altitude because people from all over the world have purchased it. High altitude baking is a challenge I have found reducing the amount of sugar in a recipe helps

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