High Altitude Chocolate Chip Cookies

If you live in the mountains like I do and attempt to make chocolate chip cookies using the recipe on the bag of  chocolate chips, you will be disappointed. The cookies are flat and often hard.  Here is a recipe adapted from "Mrs Montana Rancher" that is adjusted for the high altitude and results in a soft chewy perfect cookie.

Ingredients

1 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 tsp. vanilla
2 eggs
2 tsp. water
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chips
Optional: 1 cup walnuts

Instructions

In a large bowl, cream butter with brown sugar, granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In small bowl, combine flour, baking soda and salt.
Gradually add flour mixture to creamed mixture.  Add water. Mix well.
Stir in chocolate chips.
Wrap dough in waxed paper and freeze for 20 - 30 minutes. This step is important, Don't skip it.
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.  Drop dough in one-tablespoon balls on to prepared baking sheet. Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes and then remove to cooling rack.