High Altitude Cranberry White Chocolate Chip Cookies
How many times have you tried to make a new cookie recipe, expecting it to turn out perfectly puffy, but were met with a thin, flat, crispy cookie? If you live at high altitude like me, you've probably encountered this challenge countless times. After a less-than-impressive first attempt that ended up in the trash, I embarked on a journey to tweak this recipe and share it with you today. I can honestly say that this high-altitude-friendly recipe will delight cookie fans seeking a fresh addition to their favorite treat.
These cookies are exactly what you want from a cookie – fluffy, chewy, and wonderfully decadent. The combination of cranberry and white chocolate offers a delightful contrast of flavors, making them a satisfying treat without compromising on the quality.
What Makes High-Altitude Baking Different?
The key to achieving the perfect texture in these cookies at high altitude lies in making a few adjustments. I've reduced the sugar and the baking powder, allowing these cookies to puff up beautifully while maintaining their delightful chewiness.
Tips for Success:
Slightly Beat the Egg:
When incorporating the egg into your dough, make sure to only slightly beat it. This ensures that the egg yolk and whites come together harmoniously, contributing to the desired texture of the cookies.
Measure Flour Carefully:
Avoid the common mistake of scooping flour using the measuring cup. Instead, use a spoon to scoop the flour and shake it into the measuring cup, then level it off with a butter knife. This technique helps prevent adding too much flour, making sure your cookie comes out perfectly.
Bake Until Light Golden Brown:
Keep a close eye on the baking process. Bake the cookies until you see a light golden brown at the bottom. This prevents overbaking and gives the cookies their soft chewiness.
Use Timers Wisely:
To avoid overbaking, set your timer for the least amount of time recommended. Then, add 1 or 2 more minutes as needed until you achieve that desirable light golden brown color.
With these adjustments and tips, you're well on your way to creating high-altitude cranberry white chocolate cookies that are a delightful addition to any cookie enthusiast's repertoire. Enjoy the perfect balance of flavors and textures in every bite!
High Altitude Cranberry White Chocolate Chip Cookies
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining with non-stick parchment paper.
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Mix well with a hand mixer until creamy and well combined.
- Add the large egg and vanilla extract. Mix thoroughly until fully incorporated. Set aside.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. With a hand mixer mix just until fully combined but don't overmix.
- Stir in the dried cranberries and white chocolate chips until evenly distributed throughout the cookie dough.
- Scoop out about 1 tablespoon of dough for each cookie and roll it into a ball. Place approximately 9 cookie dough balls per prepared baking sheet, ensuring there's about 1 inch of space between them.
- Bake for 12-15 minutes or until the bottom edges of the cookies are a light golden brown.
- Once baked, remove the cookies from the oven and carefully transfer them to a cooling rack. Allow the cookies to cool completely before serving or storing.
