High altitude for choc. Chip cookies

Do I need to do anything different for baking these at altitude?

Rachel Garretson
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  • 5 Comments
Chocolate Chip Cookies
Recipe question for: Chocolate Chip Cookies

5 Comments

702551 August 3, 2023
King Arthur Flours also has a primer on high altitude baking.

You can locate the article with a judicious web search (I know that actually using search engines went out of style in the mid 2010s). You could even bookmark it (an even more archaic web surfing practice).

It might be worth searching Serious Eats for any articles. Unlike most food sites, they often explain *WHY* something works. They are one of the few sites to say what *NOT* to do and *WHY* (again).

This site (like most other American food sites) doesn't even bother posting process photos to illustrate the individual steps. Just a list of text-based directions and a couple of beauty shots.
 
Aneliya August 2, 2023
Depends on your altitude! I used to live and bake at 10,000 ft and I would say that depending on your altitude you should decrease the leavening agent and sugar and possibly add more flour. Just as the other people commented- Pie in the Sky is the best book for altitude baking.
 
Gigi P. August 2, 2023
I also used to live at 10,000 feet! Colorado. Crazy long cooking/baking times! Joy of Cooking cookbook has an excellent guide to High Altitude Cooking & Baking. Library prolly has it if you don’t.
 
Lawyerjen August 2, 2023
At 5000', for cookies, I typically reduce the leavening (baking powder and baking soda) by 25%, and the sugar by 10% by weight, or roughly 1 Tbs. per cup. I increase the temperature by 5-10 degrees and cook them for 1-3 minutes less than specified in the recipe. I second the recommendation for Pie in the Sky, and also for weighing ingredients!
 
Leil August 2, 2023
The answer to that really depends on what you are trying to achieve. There is no formula for adjusting for high altitude. However, you may want to reduce the sugar slightly (1-2T per cup or just be very scant); maybe reduce baking powder by 1/8-1/4t; maybe add a bit of flour if the dough is too wet or a bit of liquid if too dry. I live at 6000 feet and the very best thing I have found is weighing ingredients for better results. Sugar is my next go to and I am usually somewhat scant in my baking powder. One friend found one less egg helped with cake. If you look at the book Pie in the Sky by Susan Purdy, you’ll see there is no consistent way to adjust—it really depends on the recipe. I strongly recommend this book if you are baking at altitude.
 
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