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Home » Cookies » High Altitude Chocolate Chip Cookies

High Altitude Chocolate Chip Cookies

Published: Jan 7, 2022 · Modified: Jan 7, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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These are the BEST High Altitude Chocolate Chip Cookies. These are chewy and delicious, with no funny ingredients or chilling required. Plus, they are filled with lots of chocolate chips. Exactly, how a chocolate chip cookie should be.

High Altitude Chocolate Chip Cookies  stacked on top of each and surrounded by mini chocolate chips

Chocolate chip cookies are the best! I like chocolate chips chewy and filled with lots of chocolate chips and this is exactly that recipe. It's a straight forward recipe with no special ingredients and more importantly no freezing required. I've baked this recipe numerous times because I've tried so many other recipe resulting in sad, flat and lifeless cookies. These High Altitude Chocolate Chip Cookies are sure to result in a deliciously chewy and chocolatey chocolate chip cookie!

I love this cookie base so much that I've adapted it into other high altitude cookie recipes including my Smoked S'mores Cookies and Bailey's Ganache Thumbprint Cookies.

Ingredients

High Altitude Chocolate Chip Cookies Ingredients on a white marble background. Each ingredient is labeled with white text in a dark red rectangle box.

See recipe card for quantities.

Ingredient Notes

  • Unsalted Butter: I use unsalted so we can control the amount of salt. The butter adds richness and results in a delicious buttery cookie.
  • Sugar: I use dark brown and granulated sugar to give us just the right amount of sweetness and chewiness. I like dark brown sugar for its robust taste and it also reacts with the baking soda.
  • Egg: A whole egg to bind the cookie dough, add moisture, and adds richness. 
  • Flour: I always use all-purpose flour. Just make sure to measure the flour correctly.
  • Salt: I prefer to use kosher or fine sea salt in my recipes.
  • Vanilla Extract: I recommend using a nice vanilla extract. You can also use vanilla bean paste. 
  • Baking Soda: it's our only leavening agent in these cookies. It reacts with the acidic molasses in the dark brown sugar. Which can result in a higher rise than using a light brown sugar.
  • Semisweet chocolate chips: I like using mini chocolate chips so that these cookies are stuffed with chocolate. But, if you prefer milk chocolate or dark chocolate chips instead, you can use that.

Step-by-Step Instructions

Side by side photos. A # is in the upper left corner in red text with a black outline to indicate the corresponding recipe step. The Left '1' shows a close up of an oven set to 350 degrees F. The right '2' shows a large mixing bowl with butter and sugar.
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, beat melted butter, room temperature butter, and both sugar until completely creamed together ~ 2-3 minutes.
Side by side photos. A # is in the upper left corner in red text with a black outline to indicate the corresponding recipe step. The Left '3' a mixing bowl with a wet dough and a hand mixer off to the side. The right '4' shows a mixing bowl with flour being mixed in using a red silicone spatula.
  1. Add in the egg and vanilla extract, beat until combined together.
  2. Add in kosher salt, baking soda, and all purpose flour. Beat until just combined. It's okay if there are a few streaks of flour.
Side by side photos. A # is in the upper left corner in red text with a black outline to indicate the corresponding recipe step. The Left '5' a mixing bowl with chocolate chip cookie dough. The right '6' shows cookie dough scooped onto baking tray lined with silicone mat.
  1. Add in chocolate chips and use a silicone spatula to fold the chocolate chips into the batter until it's fully combined.
  2. Scoop cookie dough using a 1.5 tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about an 1-2 inches between each cookie.
Side by side photos. A # is in the upper left corner in red text with a black outline to indicate the corresponding recipe step. The Left '7' shows chocolate chip cookies baked on a baking sheet. The right '8' shows chocolate chip cookies on a rectangle wire cooling rack.
  1. Bake for 8 - 10 minutes in a pre-heated oven. Cool cookies on a baking sheet for 5 minutes.
  2. Then, move the cookies to a cooling rack to cool until room temperature. Then, enjoy.

Expert Tips

  • Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
  • Dark brown sugar > light brown sugar: I like dark brown sugar because of the robust flavor and how chewy it makes the cookies but its also key to activating the baking soda.
  • Baking accordingly based on cookie size: The bake time will vary depending on the size of the cookie scoop you use (I use a 1 & ½ tablespoon scoop). Add time for larger scoops, lessen it for smaller.
  • Don’t over bake! The cookies should still be slightly soft in the center, they’ll firm up as they cool. Baking at high altitude can result in a paler looking product so don't let that defer you from keeping the cookies in the oven longer.
A stack of High Altitude Chocolate Chips on a baking sheet surrounded by more cookies and mini chocolate chips.

Recipe FAQs

How do I make perfectly round cookies?

To make my cookies perfectly round, after taking the cookies out of the oven, I'll fill over a water glass and make sure my cookie is inside the give in a gentle wiggle/swirl until its perfectly round. Repeat with the rest of the cookies. Then, let it cool as instructed in the directions.

What altitude were these cookies baked at? How do I adjust for my altitude?

I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

You Might Also Like

  • High Altitude Bailey's Ganache Thumbprint Cookies
  • High Altitude Smoked S'mores Cookies
  • Salted Caramel Chocolate Pretzel Cookie Cake
  • Funfetti Chip Cookie Cake

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

A chocolate chip cookie surrounding by more cookies and mini chocolate chips

High Altitude Chocolate Chip Cookies

Mara
No more sad and flat cookies. These are the BEST High Altitude Chocolate Chip Cookies. These are chewy and delicious, with no funny ingredients or chilling required. Plus, they are filled with lots of chocolate chips. Exactly, how a chocolate chip cookie should be.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Cooling Time 20 mins
Total Time 43 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 137 kcal

Ingredients
  

  • 1 stick butter, unsalted ½ melted, ½ room temperature
  • ¼ cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 egg, large, room temperature
  • 1 & ⅔ cups all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 cup semisweet chocolate chips I prefer mini chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. 
  • In a mixing bowl, beat melted butter, room temperature butter, and both sugar until completely creamed together ~2- 3 minutes.
  • Add in the egg and vanilla extract, beat until combined together.
  • Add in kosher salt, baking soda, and all purpose flour. Beat until just combined. It's okay if there are a few streaks of flour.
  • Add in chocolate chips and use a silicone spatula to mix the dough until fully combined.
  • Scoop cookie dough using a 1.5 tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about an 1-2 inches between each cookie.
  • Bake for 8 - 10 minutes in a pre-heated oven. Cool cookies on a baking sheet for 5 minutes.
  • Then move the cookies to a cooling rack to cool to room temperature. Then, enjoy.

Notes

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
Don’t over bake! The cookies should still be slightly soft in the center, they’ll firm up as they cool. Baking at high altitude can result in a paler looking product so don't let that defer you from taking them out.
Note: I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude. 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1cookies | Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 73mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Calcium: 12mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Reader Interactions

Comments

  1. Jenn says

    December 25, 2022 at 4:48 am

    The first time I made these they were perfect, the second time they never flattened out not sure why!?

    Reply

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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