I don’t know where everyone is but I am working on a high altitude guide for a friend that moved to high altitude. I’ll post it when I’m done. But feel free to drop any tips and tricks you have!

@Lesley Priest this is awesome advice! Don’t have a few tried and true high altitude recipes I can pass on to my friend. I don’t know her exact altitude but she’s in Idaho.

The best chocolate chip cookies: 168g butter 200g brown sugar 50g granulated sugar 1 large egg + 1 egg yolk (save that egg white for Macrons!) 1 TBLS vanilla 220g Flour (customize your own using AP flour, Bread flour, Pastry flour as long at the total equals 220g) 3/4 tsp baking soda 3/4 tsp salt (Plus more flakes for sprinkling) 225g chocolate chips ( I recommend 811 Callets by Callebaut) Overview: You will need a digital food scale, spatula, sauce pan, 2 medium size bowls. Mix sugar, eggs and butter in one bowl. Sift flour, baking soda and salt in the 2nd bowl. Then add the flour to the wet mixture. - Brown the butter using the "Small Batch" Method. Set aside to cool slightly but not resolidified. - Once butter has cooled combine butter and both sugars in a medium sized mixing bowl. I prefer to mix this recipe BY hand with a spatula instead of using a stand or electric mixer. When butter and sugars are well combined, add room temperature egg and yolk. Stir to combine. - Now chop your chocolate chips, Callets or chocolate bar and add it to the flour bowl. Gently toss the chocolate in the flour. This will help you combine the flour and chocolate while ensuring to not overmix. Gently stir just until the flour in combined and no white flour streaks are visible. - Scoop using an ice cream scooper or weigh your dough balls to 40-50g each. - Place in an air tight container (Or a Ziplock bag). Set in fridge to rest overnight. (These can be baked immediately but flavor and texture will enhance GREATLY if allowed to rest overnight so PLAN AHEAD! - When ready to bake, preheat oven to 350. Use an oven thermometer to ensure your oven is accurate because OVENS LIE. Bake for 12-14 minutes. Cookies are done with the edges are slightly brown and center looks puffed up. Seriously, don't over bake. Err on the side of underdone. They will continue cooking on the baking sheet.

@Matt Smith oof! That sounds awful! Hope the lower oven is working out for you! What have you been baking recently?

@Jonh Gransberg letting your oven heat longer (30-60 minutes after the oven thermometer reaches temp) allows the entire oven (walls, racks) to come to temp and not just the air around the sensor. This will result in a more consistent rise and more even browning. Happy baking!

@Karla Kotzer that's awesome. What meringue method are you using for your Macarons. Have you had a change to use my Macaron Recipe Calculator?

@Karla Kotzer here is the link. https://profitablebakercalculators.netlify.app/ It’s over in the Recipe Calculator module

I’ll start: I don’t care if it’s salted or unsalted butter. 🤷🏻‍♀️ I’ll use what I have on hand. And in my “unpopular” opinion…I don’t think It effects the final bake enough to make me run to the store if I’m out of what is called for in the recipe!