High Altitude Chocolate Chip Cookies

A stack of three chocolate chip cookies on a wooden tray.

These high altitude chocolate chip cookies are the perfect chocolate chip cookie, even in elevated locations. These cookies will stay thick, without spreading too thin, and without chilling the dough - this recipe is a game-changer for those baking in high altitudes.

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Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookies, Cookies, High Altitude Cookies, High Altitude Cooking

Prep Time: 10

Cook Time: 10

Cooling Time: 10

Total Time: 30

Servings:

Calories: 267kcal

Ingredients

1 cup unsalted butter (2 sticks)
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 large eggs
3 cups all purpose flour (spoon and level, if not weighing)
1 tsp baking soda
1 tsp salt (cut to 1/2 tsp if using salted butter)
2 1/4 cups chocolate chips (divided)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone liner.
Cream together the butter and sugars in a large bowl for about 3 minutes.
Add in the eggs and vanilla and stir into the creamed butter.
Add the dry ingredients (flour, baking soda, and salt) to the wet ingredients and stir everything together till combined, and you have a nice soft cookie dough.
Add in 2 cups of the chocolate chips and stir them until mixed evenly into the batter.
Scoop the cookie dough into large 2.5 to 3 TBS sized cookie balls. Roll them into smooth balls.
Place cookie balls onto the prepared cookie sheet about 2-3 inches apart to allow for spread.
Top the cookies with a few extra chocolate chips if desired.
Bake the cookies for 10 to 12 minutes, or until the edges just start to turn golden, and the tops are barely set.
Remove the pan from the oven. Leave the cookies on the baking sheet for 5 to 10 minutes to cool, as they keep baking.
Transfer the cookies to a cooling rack to cool completely, or let them cool another 5 to 10 minutes, then enjoy.

Notes

Do not over bake the cookies – Cook the cookies until the edges start to firm and turn golden colored. Remove the cookies from the oven and let them finish baking on the cookie sheet out of the oven. This will give you the perfect soft and chewy cookies.

Experiment with different add ins – Try different flavors of chocolate chips, or other chips, like white baking chips, butterscotch chips, or mint chips. Add some nuts, dried fruit or coconut, etc. For a different flavor and texture. Keep the mix-ins to no more than 2 to 3 cups.

Uniform Cookie Balls – Use a cookie scoop, or weigh your cookie dough balls to keep them nice and uniform in size, and make sure the cookies all bake evenly.

Don't use hot cookie sheets - Alternate between two cookie sheets, but only bake one at a time, adding the cookie dough balls to a room temperature cookie sheet to prevent the cookies from melting immediately, and spreading too much.

Nutrition