Have I mentioned that cookies suck?
Oh wow, I should probably clarify.
They suck when trying to be made into high altitude recipes.
They spread and flatten.
Or when toyed with, can become dense.
There is a terribly fine line in ingredient balance between success and total, utter failure when making something as satisfying as a chocolate chip cookie at 5,280 ft elevation.
Until I fully master this adaptation art, or be forced to abandon my award winning sea level chocolate chip cookie recipe, I shall take this painful problem day by day and recipe by recipe.
(Just to specify, award winning may or may not be dubbed so due to tester compliments and not entirely, necessarily based on blue ribbons, trophies or adoring fan letters)
But when I found victory in these Butterfinger Candy Cookies, I felt the need to celebrate!
And I especially wanted to share it with anyone out there who feels as if the same flour, sugar and leaveners that they bonded with for so many years also betrayed them when they moved to higher ground.
These cookies are sweet and rich with wonderful brown sugar notes and crispy, crunchy nuggets of fingers.
Ew, no more abbreviating the Butterfinger in this context.
Since each cookie recipe requires an entire lab experiment with several variables to find success, I think I’ll take a break with these for a while.
And just revel in my delicious, single triumph. Over and over again.
High Altitude Butterfinger Candy Cookies
- 1/2 C butter plus 1 T, room temperature
- 3/4 C light brown sugar
- 1/2 C granulated sugar minus 1 T
- 1 egg yolk
- 1 whole egg
- 1 tsp vanilla bean paste
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 3/4 C all purpose flour
- 1/2 C bread flour
- 1 tsp cornstarch
- 1 tsp dutch processed cocoa powder
- 2 C chopped Butterfinger candy
Preheat oven to 350F.
Barely cream together the butter and sugars- just mix until thoroughly blended. Add eggs and vanilla and beat to combine. Separately, whisk together all the dry ingredients except the candy pieces. Add the dry ingredients to the wet and mix just until barely combined. Fold in the cookie pieces by hand. The batter will be very thick. Scoop the batter into 1/4 C balls.
Place cookies 3 inches apart on a cookie sheet lined with a Silpat mat. Bake 8 minutes or until edges are firm while the centers are very soft. Allow the cookies to cool on the cookie sheet for 5 minutes before moving to a cooling rack. Store these cookies in an airtight container.