High Altitude Chocolate Chip Cookies

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

High Altitude Chocolate Chip Cookies

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.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 8

Cooling Time 20

Total Time 43

Servings cookies

Calories 137kcal

Author Mara

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