"There is one extraordinary ingredient that goes
into everything I cook and bake. Please, do not forget this ingredient
for it is important to all recipes. When I am cooking or baking,
I add extra spoonfuls of love to all my recipes. Love added to all
things good makes them just a little bit better."
"Yes, I Randi L. Levin, aka The Muffin Lady, did write my own books and did so without a ghostwriter!"
High Altitude Chocolate Chip Cookies
The first time I baked these cookies in Colorado they came of the oven as flat as a lace cookie. I was only 17 at the time, and couldn’t understand why, as I had been making them for years at home in Philadelphia. So I made another batch, thinking I had forgotten something, but these too were flat as could be. Frustrated, I called my grandmother, and she suggested that maybe it was the altitude and to try adding a little bit more flour. So I did and upon my 4th trial, I got the desired height and irresistible flavor. This was my first lesson in high altitude baking, but definitely not the last! However, since that day, I have continued to bake these cookies to the delight of many, including a few locals, who still pay me $20 for a warm batch.
Preheat oven to 350 degrees F
2/3 cup sugar
3/4 cup plus 2 tablespoons dark brown sugar (gently packed)
1 cup (2 sticks) soft butter
2 large eggs
2 1/2 cups flour (add 1 slightly rounded tablespoon more above 7500 feet)
7/8 teaspoon baking soda
1 tablespoon vanilla
2 cups chocolate chips
3/4 cups of chopped walnuts, optional
1. Cream together the butter, vanilla and sugars.
2. Add the remaining ingredients to the butter mixture and mix thoroughly.
3. Grease 2 cookie sheets.
4. Drop dough by tablespoonful or with small ice cream scoop onto the prepared cookie sheets.
5. Bake cookies 8-12 minutes or until they begin to brown around the edges.
6. Remove the cookies from the baking sheets within a minute or 3 to prevent further baking; and then either store the cookies in a baggie or wrapped in plastic wrap and baggie.