Best 6 High Altitude Banana Chocolate Chip Cookies Recipes

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Baking at high altitudes can be a challenge, as the lower atmospheric pressure can cause baked goods to rise too much, resulting in a dry and crumbly texture. However, with a few adjustments to your favorite recipes, you can create delicious and fluffy high-altitude banana chocolate chip cookies. In this article, we will explore the science behind high-altitude baking and provide you with tips and tricks to achieve perfectly chewy and flavorful cookies. From adjusting the amount of flour and sugar to using the right type of leavening agent, we will guide you through the process of creating the ultimate high-altitude banana chocolate chip cookie recipe.

Check out the recipes below so you can choose the best recipe for yourself!

HIGH ALTITUDE BANANA CHOCOLATE CHIP COOKIES



High Altitude Banana Chocolate Chip Cookies image

This recipe is for high altitude and produces a soft, delicious cookie. To adapt for regular altitude, increase baking powder to two teaspoons, and reduce flour to three and one quarter cups.

Provided by DIANNAJO2

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 60

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed banana
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
  • In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
  • Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 104 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 58 mg, Sugar 8.1 g

ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES



Ultimate High Altitude Chocolate Chip Cookies image

If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.

Provided by C Erik

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 9

1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
3 ½ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
  • Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 10.6 g

HIGH-ALTITUDE BACON CHOCOLATE CHIP COOKIE SKILLET



High-Altitude Bacon Chocolate Chip Cookie Skillet image

Bacon and sea salt make this big, warm, gooey cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.

Provided by Mimi Council

Categories     Bake     Cookies     Chocolate     Bacon     Wheat/Gluten-Free     Party     Dessert     Kid-Friendly     Peanut Free     Tree Nut Free

Yield Makes one 10-​inch cookie skillet

Number Of Ingredients 14

Dough:
½ cup (113 g) salted butter, softened
¼ cup plus 2 tablespoons (85 grams) cane sugar
¼ cup plus 2 tablespoons (85 grams) packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (255 g) all-​purpose flour or 1¾ cups (269 g) gluten-​free flour blend
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (142 g) semi-​sweet chocolate chips
6 slices applewood smoked bacon, cooked to your liking, chopped
Topping:
1 teaspoon cane sugar
1 teaspoon fine sea salt

Steps:

  • Preheat the oven to 300°F.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.
  • In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.
  • Press the dough into a 10-​inch cast-​iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.
  • To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.
  • Serve immediately or store in an airtight container for up to 7 days.

HIGH ALTITUDE CHOCOLATE CHIP COOKIES



High Altitude Chocolate Chip Cookies image

This recipe from Chocolate Snowball by Letty Halloran, is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, reduce the butter by 1 or 2 tablespoons. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet. Posted from an online site in response to a recipe request.

Provided by Molly53

Categories     Drop Cookies

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 lb butter, softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
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 morsel

Steps:

  • Preheat oven to 325°F and line baking sheets with parchment paper.
  • Cream the butter, brown sugar and sugar together until fluffy.
  • Beat in eggs and vanilla, scraping the sides and bottom of the bowl.
  • Sift remaining dry ingredients together; mix into creamed mixture.
  • Fold in chocolate chips.
  • Scoop dough by tablespoon onto prepared pans.
  • Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.

Nutrition Facts : Calories 230.6, Fat 10.7, SaturatedFat 6.5, Cholesterol 38.2, Sodium 212.9, Carbohydrate 31.2, Fiber 1.1, Sugar 18, Protein 2.6

HIGH-ALTITUDE BANANA BREAD



High-Altitude Banana Bread image

Since we live in Colorado, I am always on the lookout for high-altitude bread recipes. Much easier than worrying about conversions or hoping that a recipe designed for sea-level will turn out! This one turns out great every time! You can also add about 1/2 c of chopped nuts, dried fruit, and/or chocolate chips.

Provided by noway

Categories     Healthy

Time 1h

Yield 1 loaf

Number Of Ingredients 9

4 tablespoons butter, softened
2 eggs
2 -3 bananas, very ripe
2/3 cup sugar
1 1/3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 350°F.
  • Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
  • Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
  • Mix wet and dry ingredients together until well blended.
  • If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
  • Pour dough into 1 greased 9x5 inch loaf pan.
  • Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
  • Let bread cool in pan for 5-10 minutes before removing.
  • Enjoy hot or cold!

Nutrition Facts : Calories 1883.7, Fat 58, SaturatedFat 32.8, Cholesterol 494.1, Sodium 3018.7, Carbohydrate 315.5, Fiber 10.6, Sugar 162.8, Protein 32.8

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)



Nestle Toll House Chocolate Chip Cookies (High Altitude) image

It took me almost two years to clue into the fact that most of my formerly successful baking recipes were failing because I moved to a high altitude location. I've yet to try this high altitude recipe for chocolate chip cookies (from the back of the Toll House bag), but certainly plan on it the next time as the cookies I've baked with the regular Toll House recipe turn out flat as can be. The recipe specifies high altitude as 5,200 feet (or 1,585 meters). Feel free to substitute your favorite baking chip -- I like the chocolate caramel swirled kind.

Provided by WildFamily

Categories     Drop Cookies

Time 20m

Yield 48-60 cookies, 10-12 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 teaspoons water
2 cups toll house semisweet chocolate morsels
1 cup chopped nuts (optional)

Steps:

  • Preheat oven to 375º F / 190º Celsius.
  • Combine flour, soda and salt in a small bowl.
  • Cream together butter, sugars and vanilla extract in a large bowl.
  • Add eggs, one at a time, to butter mixture, beating well after each addition.
  • Gradually beat flour mixture and water into the wet ingredients until well combined.
  • Stir in morsels and nuts.
  • Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake 8-10 minutes or until golden brown.
  • Cool on baking sheets 2 minutes, then transfer to wire racks.
  • *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.

Nutrition Facts : Calories 575.2, Fat 28.6, SaturatedFat 17.3, Cholesterol 87, Sodium 540.3, Carbohydrate 74.1, Fiber 3.1, Sugar 45.8, Protein 6.2

Tips:

  • Using cold butter will help the cookies keep their shape while baking.
  • Chilling the dough before baking will also help to prevent spreading.
  • Be careful not to overmix the dough, as this can make the cookies tough.
  • If you are using a convection oven, reduce the baking temperature by 25 degrees F.
  • Be sure to let the cookies cool completely before storing them.

Conclusion:

With these tips in mind, you can make delicious banana chocolate chip cookies at high altitudes. Just remember to adjust the baking time and temperature accordingly. And don't be afraid to experiment with different variations of the recipe. You might just find your new favorite cookie recipe!

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