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If you have been spending more time in the kitchen, especially baking, these tips from Deer Valley Resort’s baking team might be just what you are looking for. Check out their recipes for a few high altitude baking projects, formulated specifically for Park City!
Ingredients
- 10 1/2 ounces all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 ounces cocoa powder
- 4 ounces butter, softened
- 10 ounces sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1 3/4 cups buttermilk
Instructions
- Heat a convection oven to 300 F.
- Prep pans with spray and parchment.
- Sift together flour, soda, salt and cocoa powder.
- Use a wire whisk to mix after sifting, until all the cocoa powder is mixed in.
- In a separate bowl, beat the butter and sugar for 10 to 12 minutes, until light and fluffy, scraping the bowl several times.
- Gradually add eggs and vanilla.
- With the mixer on low speed, alternate flour mixture and buttermilk, beginning and ending with flour mixture.
- Once batter is blended, increase speed and whip about 30 seconds (no longer).
- Bake for 35-40 minutes, until cake springs back when center is touched with finger and tester comes out with moist crumbs.
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/4 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Heat oven to 325 F.
- In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy.
- Add the eggs and vanilla.
- Mix well and scrape the sides and bottom of the bowl.
- Sift together the flour, baking soda and salt.
- Mix into the creamed butter, scraping again.
- Stir in the chocolate chips.
- To bake: Line 3 large baking sheets with parchment paper, or oil them lightly with canola oil. Scoop the cookie dough into 12 large (1/3 cup) mounds, arranging them, four to a sheet, about 3 inches apart. Bake until cookies are flat and very light golden brown, 20 to 25 minutes. Makes 12 jumbo or 24 medium cookies.
