While visiting my newborn granddaughter (and her parents, of course) in India, I attempted to make some chocolate chip cookies for the gazing guests coming to welcome the wee one. I was not prepared for the results of my favorite recipe when using a toaster oven at 7000 ft. altitude!
I even had my own sous-chef who chopped up the chocolate bar into pieces. The recipe
was a favorite using coconut oil for the shortening. I had made a batch right before I left home that disappeared. At least two things were not considered when I started my project.
The oven and the altitude!
The oven was just a toaster oven, not a full-sized oven as I was accustomed to using and the temperature was in Celsius. I didn’t know how to convert or what number to use for 350 degrees.
The altitude definitely effected the outcome! And, the ingredients were a bit different. The granulated sugar was finer, the brown sugar was darker and the coconut oil was richer. Why did I think they would come out the same???
The dough looked regular but the end results were not. 
Everyone said they tasted delicious but I didn’t like the presentation. Eating is all about presentation, right? You eat with your eyes first. The cookies seemed to boil when they were baking. They certainly didn’t stay in a nice cookie shape but “melted” all over. Some parts of the cookies got very thin and almost lacey. Hmmm, maybe a new kind of cookie? NO. They were ugly.
Send me high altitude/toaster oven cookie recipes, please.
I will be in India for about two more weeks and would like to leave some really good cookies in the freezer. If you know of a sure-fire, “make ya slap yo mama” recipe, I’d love to have it.
A Dollop and A Pinch 