High Altitude Chocolate Chip Cookies
This high-altitude chocolate chip cookie recipe is specially formulated for elevations of 5,280 feet and higher. By making key adjustments to flour, sugar, and leavening agents, these cookies come out soft, chewy, and perfectly textured. Whether you're baking in the mountains or just want a foolproof cookie recipe, these will satisfy your sweet cravings.
Ingredients
- Main Ingredients:
- 2 ½ cups all-purpose flour plus 1-2 tbsp for high-altitude adjustment
- ¾ teaspoon baking soda reduce to ½ tsp for high altitude
- 2 cups brown sugar reduce to 1 ¾ cups for high altitude
- 2 cups chocolate chips
- 1 large egg plus an extra yolk
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- Optional Additions:
- ½ teaspoon salt to enhance flavor
- 1 tablespoon cornstarch for a chewier texture
Instructions
- Preheat your oven to 400°F (higher temperature helps at altitude).
- Cream room temperature butter with packed dark brown sugar for about 3 minutes.
- Add one large egg plus an extra yolk, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour, salt, and baking soda.
- Carefully fold the dry mixture into the wet ingredients.
- Fold in 1 generous cup of chocolate chips.
- Use a medium cookie scoop to form 2-tablespoon dough balls.
- Place 18 dough balls on each baking sheet, arranged in rows of 4/3/4/3/4.
- Bake for 10-12 minutes, rotating sheets halfway through.
- Let cool on the baking sheets before serving.
Notes
- Flour and Leavening Adjustments: Add 1-2 tbsp of flour per cup, reduce baking soda by ¼ tsp per full teaspoon.
- Sugar Reduction: Reduce brown sugar by 1 tbsp per cup to control spread.
- Chocolate Choice: Dark chocolate chips work best for rich flavor and texture.
- Room Temperature Ingredients: Ensures better mixing and even baking.
- Baking Temperature: Increase to 400°F for high-altitude baking.
- Chilling the Dough: Refrigerate for at least 30 minutes (or overnight) to improve texture and prevent spreading.
- Storage: Store cookies in an airtight container with a slice of bread for moisture retention.
- Freezing Dough: Shape dough into balls and freeze; bake directly from frozen for a fresh batch anytime.