Jumbo Chocolate Chip Cookies

This home-size recipe from Letty Halloran Flatt’s recipe book CHOCOLATE SNOWBALL,is altitude-adjusted for 3500 feet altitude and above. Recipes developed for baking at sea level react differently when prepared at high altitudes. Baking results depend on many factors: food chemistry, atmospheric pressure, humidity, and climatic conditions, in addition to elevation.

Friends in the Mile High City - Denver, this recipe is for you For Friends who are at sea-level - refer to this chart Highaltitudebaking.com and do the opposite.

Ingredients:

Yield: 12 jumbo (4-inch) or 24 medium cookies.

1/2 pound (2 sticks) unsalted butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large eggs

1 1/4 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup semisweet chocolate morsels

Method:

Preheat oven to 325°F.

In the large bowl of an electric mixer, cream the butter with both sugars until light and fluffy.

Beat in eggs and vanilla, then scrape sides and bottom of bowl.

Sift together flour, baking soda, and salt, and mix them into the creamed butter. Scrape bowl. Stir in chocolate.

Line 3 large baking sheets with parchment or oil lightly with canola oil. (I use Silpat)

To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet, 3 inches apart, or scoop smaller cookies by the tablespoon.

Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.

Serves