HIGH ALTITUDE BAKING

CHOCOLATE CHIP COOKIE
Pastry Chef Kim Boos, Haute Cakes
Boulder, CO

4 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup unsalted butter, at room temperature
2 cups light brown sugar
1 cup sugar
3 large eggs
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips, preferably cacao 55% or above

In a mixing bowl, combine dry ingredients. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until pale and fluffy. Beat in eggs and vanilla. Add dry ingredients and mix until just combined. Add chocolate chips. Scoop dough and freeze or chill overnight. Bake at 350°F until lightly golden, about 12 minutes.