High Altitude Chocolate Cookies

These soft & chewy High Altitude Chocolate Cookies are made with your choice of chocolate chips and cocoa powder and are absolutely delicious!

This recipe was developed for high altitude at 5,280 feet.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Cooling Time 30

Total Time 57

Servings cookies

Calories 184kcal

Author Mara

Ingredients

2 unsalted butter sticks 1 stick melted, 1 stick room temperature
½ cup granulated sugar
1 cup dark brown sugar packed
2 eggs, large room temperature
2 teaspoons vanilla extract
1 cup cocoa powder 100 grams
2 & ⅓ cups all purpose flour 270 grams
1 teaspoon baking soda
¼ teaspoon kosher salt
2 cups your choice of chocolate chips (semi-sweet chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips)

Instructions

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

Notes

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.

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