For years I’ve tried to adjust my own “tried & true” recipes for high-altitude. They work so beautifully at sea level but at the elevation we live at, I can’t ever seem to perfect them with the suggested adjustments.

Well, I got tired of flat cookies and other issues related to living at 9800 feet (yes, that number is correct…oof). So I searched out a brand new recipe that someone had had success with. And is what I found.

It really worked! It was so fun having “normal” cookies to serve guests who came over later that day.  Now if I can just import in a suitcase full of chocolate chips, we’ll be good…

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P.S. Really do use parchment paper if you have it. It’s not available here (except sometimes in a fancy store for outrageous prices) so I used greased foil. It helps but the cookie bottoms darken quickly, so watch them!