High Altitude Chocolate Cookies

These delicious High Altitude Chocolate Cookies are a dream for chocolate and cookie lovers! They are made with cocoa powder and your choice of chocolate chips. The result are chewy, delicious and of course chocoately cookies!

I transformed my High Altitude Chocolate Chip Cookies into these High Altitude Chocolate Cookies! These cookies are a chocolate lover's creams. They are rich, chocolately, chewy, and tender with lots of chocolate chips of course.

I love using a dark chocolate cocoa powder which results in a rich, dark and slightly bitter cookie dough that contrasts deliciously with the sweetness of the semi sweet and white chocolate chips. This creates super balanced cookies which can be made a head of time and freezes well. So you can have cookies whenever you're craving one.

If you're looking for even more high altitude cookie recipes, you have to check out my Brown Butter Chocolate Chip Cookies, Smoked S'mores Cookies and Bailey's Ganache Thumbprint Cookies.

Why You'll Love this Recipe

Lots and lots of chocolate! - while chocolate chip cookies are always delicious, these double chocolate cookies are an equally delicious version with one simple change. The added cocoa powder adds a rich depth that pairs with your choice of chocolate chips.

Easy to Make - This cookie dough is easy to make with simple pantry staple ingredients. Making these cookies your go-to recipe for anytime and occasion.

No Chilling Required - While you CAN chill the dough to develop the dough even more it is not required. Make these High Altitude Chocolate Cookies right when you want them. Create the dough and bake immediately for delicious chocolate cookies.

Ingredient Notes

Unsalted Butter - I use unsalted so that 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.

Eggs - to bind the cookie dough, add moisture, and adds richness. 

Flour - I always use all-purpose flour. Make sure you see my Expert Tips section on how to properly measure flour.

Cocoa Powder - I used dark cocoa powder (Hershey's Dark) but you can use a dutch process cocoa powder or a regular cocoa powder. Also see my Expert Tips section on how to properly measure the cocoa powder.

Salt - I prefer to use kosher or fine sea salt in my recipes.

Vanilla Extract - I recommend using a nice vanilla pure extract for best flavor. 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.

Chocolate Chips - use your favorite chocolate chips - semi sweet, milk, dark, butterscotch, peanut butter or even white chocolate chips. I like the contrast of the dark bitter cocoa powder and the sweet white chocolate personally. But, semi-sweet chocolate chips are also my go-to!

Step-by-Step Instructions

1. Pre-heat oven to 350 degrees Fahrenheit. While it's preheating, in a large mixing bowl, beat melted butter, room temperature butter, and both sugars until completely creamed together ~ 2-3 minutes.

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

3. Add in kosher salt, baking soda, all purpose flour and cocoa powder. Beat until just combined. It's okay if there are a few streaks of flour.

4. Add in chocolate chips and use a silicone spatula to fold the chocolate chips into the batter until it's fully combined. If you want to make two varieties like picture - divide dough in half and add add chips to each batch.

5. Scoop cookie dough using a 2.8 tablespoons or 1.4 ounces tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about a couple inches between each cookie.

6. Bake for 11 - 13 minutes in a pre-heated oven. Cool cookies on a baking sheet for about 10 minutes. Enjoy warm or move the cookies to a cooling rack to cool until room temperature.

Expert Tips

Properly Measure Flour & Cocoa Powder - If you just dip your measuring cup into a bag of flour or into your cocoa powder container, chances are you have way too much flour or cocoa powder 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 or cocoa powder within your flour bag or container. Then, use a spoon to scoop the flour or cocoa powder into the measuring cup and finally use 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.

Don’t Over bake! - The cookies should still be slightly soft in the center, they’ll firm up as they cool.

Recipe FAQ

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