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When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour.

I understand the concept of high altitudes having less atmospheric pressure, which then allows baked goods to rise more easily (too much), and thus the addition of flour.

However such alterations are not often provided with cookie recipes. What is a good way to know how to adjust cookies for high altitude, or if such an adjustment is even necessary?

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up vote 4 down vote accepted

There is a fairly detailed answer to this available here.

It appears that the answer depends a little on the type of cookie. If you have a cookie that has a great deal of air in it you'll have the same problem as cakes do. If you are working with a very dense cookie that can't really fall (since there isn't anywhere to go). At that point you're just down to watching baking times and temperatures, which are easier to monitor.

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The link you gave ( appears to be broken for me. – Boetsj Jul 19 '10 at 6:16
I just rechecked and it still works for me. It's also the first response I get from Google if I search for "High Altitude Baking", so you might try that. – acrosman Jul 19 '10 at 10:02
I've also have used and printed it out for use in the kitchen. – avgbody Dec 9 '11 at 22:10

I would look at recipes which do give a high-altitude version, such as the Toll House recipe on the chocolate chips bag, and make proportional reductions / changes to the recipe you have that doesn't give a high-altitude version.

e.g. if Toll House increases flour from 2 1/4 c to 2 1/2 cups, I would multiply the flour in your recipe by 1.111 (10/9)

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For one, water boils at a slightly lower temperature at a higher altitude, which means that you need to cook things longer, because once water reaches boiling, the temperature doesn't increase, so the effective cooking temperature of water is lower. Similar changes need to be made if you are trying to fry foods.

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Not question-related; could do with less general wisdom. – Boetsj Jul 18 '10 at 20:08

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