Living more than a mile high above sea level makes baking a special challenge. Cakes fall, cookies spread, baking times are So. Much. Longer. Each round with the mixer is a gamble.
After baking at lofty elevations for DECADES I have finally hit the jackpot on a high-altitude chocolate chip cookie recipe.
For years, my chocolate chip cookies spread out on the baking sheet and looked like lumpy lace.
This last batch was perfectly crispy on the outside and buttery tender on the inside.
Four crucial changes made all the difference: 1) increasing the flour a bit, 2) adding a bit more moisture, 3) reducing the sugar, and 4) resting the batter.
Jenny’s High-Altitude Chocolate Chip Cookies
- 2 1⁄2 cups all-purpose flour
- 2 tsp. water
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 sticks (1 cup) butter, slightly softened
- 2/3 cups granulated sugar
- 2/3 packed brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Combine flour, water, baking soda, and salt in a small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in chocolate chips (and nuts if using).
Chill batter for at least one hour in the refrigerator. Drop by rounded tablespoon on un-greased baking sheets.
Bake at 375 degrees for 8-10 minutes, until lightly browned. Remove from oven and let cool on the cookie sheet for 2-3 minutes. Finish cooling on wire racks.
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*If the recipe above doesn’t quite hit your sweet spot, here are a few variations to try:
- Swap out half of the all-purpose flour for bread flour
- Swap out chocolate chips for chopped semi-sweet chocolate bar. Be sure to incorporate the chopped chocolate dust into the batter for a little more chocolate punch.
- Try dark chocolate chips for a more sophisticated taste
