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 (1 large, 1 medium)
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
Ingredients
- 2/3 cup granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons water
- 1 teaspoon corn starch
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
Instructions
- Set your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to help the cookies bake evenly and stop them from sticking.
- In a large bowl, use a mixer to beat the softened butter, granulated sugar, and light brown sugar together on medium speed until the mix becomes light and fluffy—this usually takes 2 to 3 minutes.
- Add the eggs one at a time, beating after each addition. Then mix in the vanilla extract and water. Make sure everything is well combined, scraping down the sides of the bowl when needed.
- In a separate bowl, whisk together the flour, baking soda, corn starch, and kosher salt. Slowly add this dry mix to the wet ingredients, mixing gently on low speed until just combined. Be careful not to overmix.
- Using a spatula or wooden spoon, gently fold the semi-sweet chocolate chips into the dough until they’re spread evenly.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges turn golden and the centers look set. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Notes
This High Altitude Chocolate Chip Cookie Recipe is specifically adjusted for high-altitude baking (above 3,500 feet). The flour and sugar ratios, along with a touch of water, help keep the cookies moist and prevent them from spreading too much. Be careful not to overbake; cookies will continue to firm up as they cool.