Nestle Toll House Chocolate Chip Cookies (High Altitude) Recipe - Food.com (2024)

FAQs

What is considered high altitude when baking cookies? ›

The challenges of high altitude cooking and baking can be discouraging to say the least. Too often high altitude baking is more frustrating than fun. Most sea-level recipes work up to around 3,000 feet, but above that, you start to see problems. Flat cookies, collapsed cakes, and sunken muffins.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Nestlé has recalled its Toll House Chocolate Chip Cookie Dough Bar because the snacks may contain wood fragments. The recall, announced by the U.S. Food and Drug Administration on Thursday, is limited to two batches of the Toll House Chocolate Chip Cookie Dough "break and bake" Bar produced on April 24 and 25.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

From 5,000 feet to 7,000 feet, baking is often improved by raising the oven temperature 15°F to 25°F, because the higher temperature quickly sets the batter's cell structure. Between 7,000 feet and 9,000 feet, raising the temperature can sometimes cause over-crusting on the surface of baked goods.

Reduce the leavening in the cookie recipe by about 25% if you live between 3,000-7,000 ft above sea level, and by about 30% if you're higher up in altitude. This helps the cookies spread less as they bake- leavening agents can work a bit differently at high-altitude!

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

Let the finished cookies sit on the cookie sheet for a few minutes prior to transferring to a wire rack. And remember that cooking times are an approximation—when cookies are golden brown around the edges, they should be ready.

Nestle Toll House is voluntarily recalling two batches of its cookie dough because they may have wood pieces in them. The recall involves Toll House Chocolate Chip Cookie Dough “break and bake” bars that were produced on April 24 and 25, 2023, according to the U.S. Food and Drug Administration.

Is it OK to eat Nestle Toll House cookie dough? ›

We recommend enjoying our Edible Cookie Dough as is! However, other fun ideas could be to add it to your ice cream or spread it on your freshly baked brownies! Why can't I eat your regular Toll House Cookie Dough raw? Our refrigerated cookie dough is not formulated to be consumed raw and must be baked before eating.

The best way to avoid sticky dough is to keep it well chilled before you begin to use it. Coating your hands with nonstick cooking spray makes the dough easier to handle, too.

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

At 5,000 feet elevation, the air pressure is even lower, and you'll notice the increased rate of evaporation in this drier climate. To adjust for high altitude baking at this elevation, consider the following suggestions: Raise oven temperature by 25 degrees Fahrenheit.

High altitude = 1500 to 3500 meters above sea level (4900-11500 ft.) Very high altitude = 3500 to 5500 meters above sea level (11500 to 18000 ft.) Extreme altitude = above 5500 meters above sea level (18000 ft.)

Increase baking temperature by 15 to 25 °F to help “set” the batter before cells formed by the leavening gas expand too much. Note that baking time may be reduced so check during baking. Excessive evaporation of water at high elevation leads to high concentration of sugar, which weakens the cell structure.