Cookie perfection is possible at any altitude.
Any cook who lives more than 3,000 feet above sea level needs to understand what causes baked goods, such as cookies, to fail at high altitude. A good way to learn is to experiment with some basic tips with your favorite recipes until you have found the secrets for baking perfect cookies at any altitude.
Instructions
Temperature, Ingredients and Time
1. Turn up the heat for high altitude baking.
Turn up the heat about 20 degrees from what is called for in the recipe. This will allow the cookie to "set" faster, preventing or reducing that "rise and fall" phenomenon so common when trying to bake cookies (even slice and bake varieties) at high altitude.
2. Adjust the ingredients for high altitude baking.
Cut baking powder or baking soda amounts in half. Because there is less air pressure at high altitude, these leavening ingredients work too fast, resulting in a flat cookie. Experiment with other changes if the cookies still don't bake properly. Reduce the amount of fat or sugar, or increase the liquid. Slight changes may make all the difference in the success of the recipe. Jot down any changes to the recipe in the margins of the recipe card or book, so you won't forget them the next time.
3. Less baking time is needed at high altitude.
Bake the cookies a few minutes less than the recipe suggests. Liquids boil out of recipes at a faster rate at high altitude, resulting in a dry cookie.
Tags: high altitude, altitude baking, high altitude, high altitude baking, Turn heat