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Years ago I had small business that I ran from our home in the Rocky Mountains just west of Denver. Because we were at high altitude, 8,125 feet to be exact, I needed to alter my favorite baking recipes. I spent a lot of time tweaking recipes and making them my own which evolved into making these cute boxed mixes that I sold in a local bakery (using organic and non gmo ingredients) and delivered to friends in our mountain community. I even started shipping some to friends and family around the country, altering the recipe to fit the altitude. We had three different product lines: High Country - over 6500ft elevation, Mile High - 3500 to 6500 ft elevation, and Flat Land - under 3500 ft elevation.
I've tried these chocolate chip cookies at each altitude and they always turn out awesome! Since I do not make and sell mixes anymore I figured I would share these my perfect chocolate cookies with you. Below are three different variations so you can whip up these delights no matter where the road takes you.
Kristin's Kitchen Chocolate Chip Cookie Recipe
Flat Land (under 3500 ft) Mile High (3500 - 6500ft) High Country (above 6500ft)
1/2 cup brown sugar 1/2 cup brown sugar 1/2 cup brown sugar
1/2 cup sugar 1/2 cup sugar 1/2 cup sugar
1/4 tsp salt 1/4 tsp salt 1/4 tsp salt
1 tsp baking soda 3/4 tsp baking soda 1/2 tsp baking soda
1 3/4 cups flour 2 cups flour 2 1/4 cup flour
1 egg room temp 2 eggs room temp 2 eggs room temp
1 stick butter 1 stick butter 1 stick butter
1/2 tsp vanilla 1/2 tsp vanilla 1/2 tsp vanilla
3/4 cup chocolate chips 3/4 cup chocolate chips 3/4 cup chocolate chips
Preheat oven to 375 degrees *SPECIAL RV OVEN NOTE: My propane oven needs to be set 50 degrees higher than a regular oven as it loses heat so I set my RV oven to 425.
Cream together butter (do not over soften your butter!) and sugars. Once fully whipped together add egg/s and vanilla. It is important to make sure the egg/s are room temperature. Next add the dry ingredients - flour, salt, baking soda. Some people mix these seperatly and then add slowly. I like to save dishes so I skip that step and just dump it all right on top of the wet mixture and it always turns out fine.
You'll need to put in some serious elbow grease if you do not have a mixer (which I don't in our RV!) The dough will be very stiff - that's good! Add in your chocolate chips give or take to your liking. Once all combined roll ping pong size balls and place on parchment lined cookie sheet. You can also use a silicone mat. Bake for 10 minutes and then check on them. You want a nice brown edge but soft, puffy looking top. Cookies will crack as they cool and yield a nice chewy texture.
Some extra RV Oven tips:
Make sure to use a pizza stone to help evenly distribute heat.
Try not to open the oven too much as it loses heat very easily.
Lift your oven rack a few inches off the pizza stone to allow air to circulate.
Adjust your temperature up roughly 50 degrees from the recipe directions.
Watch our video over on our YouTube channel here. Happy baking!
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