High Altitude Chewy Chocolate Chip Cookies
I have searched high and low for high altitude chocolate chip cookies that won't fall flat in the oven and are chewy on the inside with just a slight crispiness on the outside. After much trial and error, I think I have created my perfect version of 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
Adjustments for Sea Level:
- Increase brown sugar by 2 tbsp.
- Increase baking soda by 1/4 tsp.