High Altitude Banana Chocolate Chip Cookies Recipes

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BANANA CHOCOLATE CHIP COOKIES

This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.

Provided by Evelyn Brown

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h15m

Yield 18

Number Of Ingredients 10



Banana Chocolate Chip Cookies image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
  • Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
  • Bake in preheated oven for 12 to 15 minutes.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 39.2 g, Cholesterol 38.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 195 mg, Sugar 22.9 g

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup white sugar
⅔ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

CHOCOLATE CHIP BANANA COOKIES

A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!

Provided by Emily Vega

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 36

Number Of Ingredients 13



Chocolate Chip Banana Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Spread walnuts onto a baking sheet.
  • Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
  • Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
  • Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
  • Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 129.4 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 75.2 mg, Sugar 9.7 g

½ cup walnuts
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter, room temperature
½ cup packed light brown sugar
½ cup white sugar
1 large egg
1 ½ teaspoons vanilla extract
½ cup mashed very ripe banana
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips

ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES

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



Ultimate High Altitude Chocolate Chip Cookies image

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

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

TOLL HOUSE COOKIE RECIPE, HIGH ALTITUDE, WITH GHIRARDELLI CHIPS

Make and share this Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips recipe from Food.com.

Provided by rochsann

Categories     Dessert

Time 35m

Yield 3 Dozen

Number Of Ingredients 10



Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips image

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda, and salt in a small bowl.
  • Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
  • Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
  • Add flour mixture gradually, beating until mixed.
  • Stir in chocolate chips.
  • Stir in nuts (optional).
  • Drop by rounded tablespoon onto a lightly greased cookie sheet.
  • Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
  • Cool on baking sheets for two minutes; remove to wire racks to cool completely.
  • Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
  • Enjoy! (And probably share).

Nutrition Facts : Calories 1557, Fat 102.3, SaturatedFat 62.3, Cholesterol 286.7, Sodium 1284.4, Carbohydrate 173.4, Fiber 7.4, Sugar 160.8, Protein 10.2

2 1/2 cups flour plus two teaspoons water
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (two sticks)
2/3 cup granulated sugar
2/3 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups semi-sweet chocolate chips (I recommend Ghirardelli.)
1 cup chopped nuts (optional)

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)

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



Nestle Toll House Chocolate Chip Cookies (High Altitude) image

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

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)

HIGH ALTITUDE CHOCOLATE CHIP COOKIES

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



High Altitude Chocolate Chip Cookies image

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

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

HIGH-ALTITUDE BACON CHOCOLATE CHIP COOKIE SKILLET

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



High-Altitude Bacon Chocolate Chip Cookie Skillet image

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.

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

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