Mile-High Chocolate Chip Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Baking at a high altitude can be pretty tricky and can lead to cupcakes that fail to rise or cookies that are rock-hard. This recipe adjusts for the many perils caused by high altitude baking by reducing the amount of sugar to account for the drier climat
Ingredients
- 2 sticks unsalted butter, softened
- 2 eggs
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 ºF.
- In a mixmaster, cream together the butter, brown sugar and white sugar.
- Add the eggs and vanilla and mix well.
- Sift together the baking soda, salt and flour.
- Slowly add the dry mixture to the wet ingredients and mix until well blended.
- Stir in the chocolate chips.
- Scoop the dough into mounds of your desired size and place them on a baking sheet lined with parchment paper.
- Bake until the cookies are flat and golden brown in color (anywhere from 8 to 15 minutes depending on your oven).
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