Chocolate Chip Cookie Recipe (High Altitude)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
36 cookies
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Calories
171 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Cookie Recipe (High Altitude)
Description
The recipe uses butter creamed with cane and brown sugars to create a soft, fluffy base, with eggs and vanilla for richness. The flour is adjusted for high altitudes, and baking soda and salt are added to control leavening and flavor. Adding water helps balance the rise and texture specific to higher elevations.
A combination of semi-sweet chocolate chips, mini chips, and chunks provides varied chocolate distribution and texture. Baking at a higher temperature (375°F) compared to sea level and adjusting baking times ensures proper spread and doneness without underbaking or burning.
Dough chilling before baking improves texture and flavor development, while dough freezing allows for make-ahead convenience. Cookies are ideally removed from the oven when edges are golden but centers still slightly underbaked to maintain chewiness once cooled.
Storage instructions cover keeping baked cookies fresh at room temperature for days, freezing for longer storage, and reheating guidelines. The recipe also offers tips for size variation using scoops and options for ingredient substitutions like nuts or different chocolate flavors.
Ingredients
- 1 cup butter 2 sticks, room temperature (the real deal, no substitutes or blends), unsalted works too, salted
- ⅔ cup cane sugar white sugar works too; ¾ cup for sea level adjustments, all natural
- ⅔ cup light brown sugar packed, ¾ cup if not high altitude
- 2 large egg room temperature, if you forgot, submerge eggs in bowl of warm (not hot) water for 5-7 minutes
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour 2 cups for sea level, unbleached
- 1 tsp baking soda
- 1 ¼ tsp kosher salt
- 2 tsp water omit if not high altitude
- 1 cup chocolate chips use a good quality chocolate chip, semi-sweet
- ½ cup mini chocolate chips
- 2/3 cup chocolate chunks
- optional sea salt I love Maldon Flaky Sea Salt, flaky
Instructions
- Preheat oven to 375° F (190° C) and prep baking sheets by lining with silpat or parchment paper. For sea level preheat 350° F (175° C).
- In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, on medium-high speed cream (beat) softened butter (2 sticks) in mixer, 2-3 minutes on medium-high until light and fluffy, scrape down edges of bowl.
- Add sugar (2/3 cup) and brown sugar (⅔ cup), beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar). Scrape down sides of bowl. Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
- In a medium bowl, mix together flour (2 ½ cups), baking soda (1 tsp), and salt (1 1/4 tsp) whisking until combined. With mixer on low/stir, slowly pour in ⅓ cup of flour mixture at a time, mixing on low until just combined. Add 2 tsp water (high altitude only) in between flour additions, don’t over-mix.
- Add chocolate chips, minis and chunks, stir (with low on mixer or by hand) on low, until just combined.
- Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Place in fridge for 10 minutes before baking, bake 8-10 minutes until just set and slightly golden. Sprinkle with flaky sea salt if desired. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.
Notes
- Store cooled cookies in an airtight container at room temperature for up to three days or freeze for longer storage.
- To freeze baked cookies, flash freeze on a sheet then transfer to airtight containers; thaw at room temperature.
- Rewarm cookies in a 325°F oven for 3-5 minutes before serving.
- Chill dough at least 10 minutes before baking; dough can be refrigerated up to 36 hours or frozen for months.
- Remove cookies from oven when edges are golden but centers still look slightly underbaked for optimal chewiness.
- Adjust ingredient quantities for sea level baking: increase sugar, reduce flour, omit water, and bake at 350°F.
- Add nuts by replacing some chocolate chips with chopped nuts if desired.
- Use real butter, not butter blends or substitutes, for best flavor and texture.
- Use an oven thermometer to monitor actual oven temperature for consistent results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 171kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 160mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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