Introduction
This chocolate chip cookie recipe is specially formulated for high altitude baking, ensuring your cookies come out perfectly thick and chewy without spreading too much. You’ll appreciate the precise adjustments to flour, sugar, and the addition of water, which combat the dry air and lower pressure at elevation. With a balance of semi-sweet, mini, and chunk chocolate, every bite is packed with melty, chocolatey goodness.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 36 cookies
Ingredients
- 1 cup salted butter (2 sticks, room temperature (the real deal, no substitutes or blends), unsalted works too)
- ⅔ cup all natural cane sugar (white sugar works too; ¾ cup for sea level adjustments)
- ⅔ cup light brown sugar (packed, ¾ cup if not high altitude)
- 2 large eggs (room temperature, if you forgot, submerge eggs in bowl of warm (not hot) water for 5-7 minutes)
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 ½ cups unbleached all-purpose flour (2 cups for sea level)
- 1 tsp baking soda
- 1 ¼ tsp kosher salt
- 2 tsp water (omit if not high altitude)
- 1 cup semi-sweet chocolate chips (use a good quality chocolate chip)
- ½ cup mini chocolate chips
- 2/3 cup chocolate chunks
- optional flaky sea salt (such as Maldon Flaky Sea Salt)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, using a hand mixer or stand mixer, cream together the room temperature butter, cane sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and the 2 teaspoons of water.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Using a spatula, fold in the semi-sweet chocolate chips, mini chocolate chips, and chocolate chunks until evenly distributed.
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, leaving about 2 inches between each for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly soft. If using, sprinkle with flaky sea salt immediately after removing from the oven.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
- For a thicker cookie, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Press a few extra chocolate chunks on top of each dough ball before baking for a bakery-style look.
- Underbake by a minute for extra chewy cookies, or bake a minute longer for crisper edges.
- Press the dough into a greased 9×13 inch pan and bake for 20-25 minutes for easy chocolate chip cookie bars.
Tips for Success
- Ensure all ingredients are at room temperature to achieve a smooth, well-emulsified dough.
- Use a kitchen scale to measure flour for accuracy; if using cups, spoon flour into the cup and level off without packing.
- Rotate baking sheets halfway through baking for even browning, especially if your oven has hot spots.
- Let cookies cool on the baking sheet as they will continue to set; transferring too early can cause breakage.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To reheat, place a cookie on a microwave-safe plate and microwave for 10-15 seconds, or warm in a 350°F oven for 3-5 minutes until just heated through.
FAQ
Why are there adjustments for high altitude?
At high altitudes, lower air pressure and drier air can cause cookies to spread too much and dry out. This recipe increases flour, reduces sugar, and adds water to counteract these effects.
Can I use unsalted butter?
Yes, unsalted butter works perfectly. Since this recipe uses salted butter, if you substitute unsalted, you may want to add a pinch more salt to the dough.
Do I have to use all three types of chocolate?
No, you can use only one type if preferred, but the combination of chips, mini chips, and chunks provides varied texture and chocolate distribution.
Can I make the dough ahead of time?
Absolutely. You can portion the dough and refrigerate it for up to 3 days or freeze for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
Why did my cookies turn out cakey?
This might be due to overmixing the dough after adding the flour, which develops too much gluten. Mix until just combined to avoid cakey texture.
What if I’m not at high altitude?
For sea level, use ¾ cup each of cane sugar and brown sugar, 2 cups of flour, and omit the water. Bake at 350°F for 10-12 minutes.