High Altitude Chocolate Chip Cookie Recipe
This high-altitude chocolate chip cookie recipe is specifically crafted for those living in elevated regions. With slight ingredient adjustments, it ensures your cookies turn out soft, chewy, and perfectly baked every time, no matter the altitude. Enjoy a delicious, homemade treat that rises to the occasion!
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper (optional)
- Cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups semisweet chocolate chips
Instructions
- Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. Stir in the semisweet chocolate chips using a spatula or spoon.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
❖ Flour Adjustments: At high altitudes, flour can behave differently, so it’s important to increase the amount slightly. In this recipe, I’ve added an extra 1/4 cup of flour to compensate for the thinner air and evaporation rates.
❖ Butter Temperature: Make sure your butter is softened to room temperature but not melted. Over-softened butter can cause the cookies to spread too much during baking, which can lead to flat cookies.
❖ Sugar: I use a combination of granulated and brown sugars. The brown sugar helps to maintain moisture in the cookies, which is vital for achieving that chewy texture at high altitudes.
❖ Milk: At higher altitudes, the air is drier, and dough can become too stiff. Adding a bit of milk helps keep the dough moist and gives the cookies a tender crumb.