I have searched high and low for high altitude chocolate chip cookies that will turn out chewy and thick without falling flat in the oven. After much trial and error, I think I have created my perfect version of chewy chocolate chip cookies! Read on for my tips on how to make this classic dessert.
If I had a dollar for every recipe version of the classic chocolate chip cookie there is out there, I’d be retired sitting on a beach somewhere by now! But in all honesty, I think it’s great to have a variety of chocolate chip cookie recipes on hand. Some people like their chocolate chip cookies crispy and crunchy, some like soft and chewy, some like cakey, some like their cookies in a warm skillet with melty ice cream, some like them in bar form, raw dough form… I could go on and on!
I’ve lived in Colorado my whole life and it’s been quite difficult to find a good chocolate chip cookie recipe that won’t fall down flat and turn out all hard and crispy. Because let’s face it, I really don’t fall into the category of people who like their cookies crispy and crunchy!
After much research and trial and error, I came up with this high altitude chocolate chip cookie recipe that gives me those chewy and thick cookies that I love!
Tips for Making Chewy Chocolate Chip Cookies
There are a few tricks to getting cookies to bake the way you want them to. It actually involves quite a bit of science! Small changes made to a basic cookie recipe can be all the difference between chewy and crispy cookies.
First, I am going to go over some tips on how to create chewy chocolate chip cookies. These tricks make a huge difference at high altitudes, but also apply to lower altitudes as well if you desire a thick and chewy cookie!
- Add cornstarch – Cornstarch is a thickening ingredient that makes these cookies soft and chewy. It also keeps the cookies from falling flat, whether you are at high altitude or not. Cornstarch is what gives you a thick, chewy consistency!
- Use ONLY brown sugar – Brown sugar will give you a much more chewy and flavorful cookie. I only used brown sugar in this recipe. If you like a cookie that is more crisp and crunchy, you will need to use a combination of brown sugar and white sugar!
- Refrigerate your dough – UGH. Don’t you just hate when a cookie recipe tells you to refrigerate the dough?! It’s like the worst thing ever when you need instant cookie gratification. But please trust me on this one. Refrigerating the dough for at least 1 hour will keep your cookies from over-spreading and becoming flat. Chilled cookie dough creates thicker and chewier cookies!
Adjustments for Baking Cookies at High Altitude
The recipe below is already adjusted for baking at high altitude but I wanted to explain some of the modifications!
Note: High altitude is anything 3,000 feet above sea level!
- Decrease the sugar in this recipe by 2 tbsp. – For high altitude, you will need to decrease the brown sugar by 1 tablespoon for every cup used. Things tend to dry out more quickly at high elevations. Due to this increase in evaporation, the sugars in the dough will be more concentrated which can weaken the structure of the cookie.
- Decrease the baking soda in this recipe by 1/4 tsp. – Leavening agents proceed more quickly at higher altitudes, causing your baked goods to over-expand and collapse before fully setting. Decrease the leavening agents by 1/4 tsp. per tsp. called for in the recipe.
If you are living at sea level, then you will just need to make the following adjustments to the recipe below!
- Increase brown sugar by 2 tbsp.
- Increase baking soda by 1/4 tsp.
And that’s it! Super simple adjustments for the perfect high altitude chewy chocolate chip cookies. Now go make yourself a batch, maybe two! In case you are the type of person who likes to be sneaky and eat the dough 🙂
And if you’re searching for other easy cookie recipes, try my Easy Lemon Cookies!
High Altitude Chewy Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 8 tbsp unsalted butter, room temperature (1 stick)
- 2 cups minus 2 tbsp light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups dark chocolate chips or chunks
Instructions
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the eggs and beat until blended. Add the vanilla and beat until blended.
- Turn the mixer off and add the flour mixture to the bowl. Mix on medium speed just until the wet ingredients are mixed with the dry. Do not overmix. The dough will be chunky.
- Add the chocolate chips and beat on high for about 5 seconds, just until the chips are incorporated.
- Using a 1 tablespoon cookie scoop, drop balls of dough onto a large plate in a single layer. Place dough balls in the refrigerator to chill for at least one hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. Remove chilled dough balls from the refrigerator and place on the cookie sheets.
- Bake cookies for 10-11 minutes, or until the edgest are slighly brown. Do not overbake. Remove from the oven and cool on the cookie sheets for one minute. Transfer the cookies to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container for up to 3 days at room temperature.
Notes
- Increase brown sugar by 2 tbsp.
- Increase baking soda by 1/4 tsp.
