High Altitude Chocolate Chip 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.

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

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

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.

3. Add in the egg and vanilla extract, beat until combined together.
4. 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.

5. Add in chocolate chips and use a silicone spatula to fold the chocolate chips into the batter until it's fully combined.
6. 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.

7. Bake for 8 - 10 minutes in a pre-heated oven. Cool cookies on a baking sheet for 5 minutes.
8. 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.

Recipe FAQs

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