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Feb 26, 2009 12:20 PM

Cook's Illustrated chewy chocolate chip cookies

I recently moved to Denver and am having problems with the big chewy chocolate chip cookie recipe.I have made this numerous times on the East Coast with no problems, but now that I have moved here, my cookies puff in the oven, but as they cool, they flatten out very thin and have odd cracking in the tops.

We are at 5380’. I have tried adjusting the flour, sugar, soda, and refrigerating to see if any of those will work, but nothing has. These are my favorites and I am upset I cannot make them the way I used to. Do any of you have experience making these at high altitude and can provide an alternative recipe?

I am attaching pictures of the cookies if you want to see how they turn out. The ones on the sheet are just out of the oven, and the others are the room temp cookies.

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  1. CI has more than one of those recipes. Assuming you're working with CI's Thick and Chewy Chocolate Chip Cookies.
    Appears you were closer to sea level before relocating to Denver. BIG difference. There are so many variables when cooking a high altitude (lower atmospheric pressure) that it'd take far too much space to cover it all here. For your specific issue, I'd suggest increasing the baking temperature by about 25 degrees and/or reducing the soda by about 25% and/or reducing the butter by 25% and/or reducing the recipe by one egg. But that's just be an experimental process of elimination from my perspective.
    But here's a PDF file you can print and keep in your high altitude kitchen that should help you while facing the issues of high altitude cooking.

    One last point - do you own a pressure cooker yet? Now's the time to consider making that purchase.