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Chocolate Chip Cookie Recipe (High Altitude)
5 from 93 votes

Chocolate Chip Cookie Recipe (High Altitude)

This Chocolate Chip Cookie Recipe adapts to high altitude baking with specific ingredient ratios and techniques to achieve a chewy texture and balanced flavor. It combines real butter, cane and brown sugars, vanilla, and a mix of chocolate chips and chunks, enhanced with precise flour and leavening adjustments. The dough is recommend chilled and can be frozen for convenience, producing cookies with crisp edges and tender centers.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 36 cookies
Calories: 171 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Add chocolate chips, minis and chunks, stir (with low on mixer or by hand) on low, until just combined.
  6. 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

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%)

Nutrition Facts

Serving: 36 cookies

Amount Per Serving

Calories 171

% 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.