If you’re looking for a great recipe for high altitude chocolate chip cookies that are soft and chewy, then look no further! This is a classic chocolate chip cookie recipe developed specifically for high altitude bakers. So no fear of a flat cookie that spreads all over your baking sheet. These cookies are thick and chewy, soft for days after baking, perfectly salty and sweet, and loaded with chocolate chips.
What’s special about this cookie recipe is that instead of creaming softened butter with the sugar and other ingredients, you’ll simply be mixing in melted butter and stirring the dough completely by hand. The chocolate chip cookie dough only needs a brief time to cool and chill before it’s ready to bake, so you’ll have a fresh batch of warm, gooey cookies in less than an hour!
You might also love these caramel stuffed chocolate chip cookies, white chocolate chip chocolate cookies, and brown butter chocolate chip cookies.
Note that this is a very soft-baked cookie with a pale, golden brown color. If you’re looking for a recipe for cookies with crisp, deep golden brown edges and chewier centers, then I’d recommend these brown butter chocolate chip cookies.
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A Perfect Cookie for High Altitude
Have you ever eaten a chocolate chip cookie that was so amazing that it stands out in your mind above all others? A truly great chocolate chip cookie is the consummation of of butter, sugar, flour, eggs and chocolate, brought into perfect harmony. And maybe I’m alone in this preference, but I’d far rather eat a chocolate chip cookie that’s cooled off and set up after several hours than one that’s warm and gooey just minutes out of the oven.
A person could spend a lifetime trying to perfect a recipe for chocolate chip cookies, since “perfection” is so subjective. Browned butter, brown sugar or white sugar, milk chocolate or dark chocolate, a little or a lot salty, crispy, chewy, soft, or a little of everything… Perfect means something different to everyone. So maybe there really is no definition of a perfect chocolate chip cookie, simply one that’s perfect to you.
High altitude bakers know that you can’t just take any cookie or cake recipe and expect it to turn out at high altitude. So my high altitude chocolate chip cookies recipe is developed specifically for bakers looking for a dependable, great-tasting and great-looking chocolate chip cookie. I’ve carefully tested the amounts of sugar and flour to perfect the ratio of ingredients for a cookie that bakes up just right, without spreading too much and ending up flat. Also, the times I’ve noted for cooling the dough (which is made with warm melted butter) and chilling the dough balls should be followed carefully for perfect results.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. Adds richness, moisture and flavor to the cookies.
- Granulated Sugar + Dark Brown Sugar. Adds sweetness and moisture, as well as subtle hints of caramel and molasses from the brown sugar.
- Vanilla Extract. Flavor.
- Egg. Gives the cookies structure and leavens the dough a little.
- All-Purpose Flour. Adds structure and stability so the cookie doesn’t spread too much.
- Corn Starch. A small amount of corn starch tenderizes cookie dough for soft, chewy cookies.
- Coarse Kosher Salt. A good amount of salt is essential in chocolate chip cookies to enhance the flavor of the chocolate and balance the sweetness.
- Baking Soda. Leavens the dough.
- Chocolate Chips. Choose your favorite chocolate chips for these cookies, whether they’re milk, semi-sweet or dark.
TIP: For extra crunch and flavor, add a handful of chopped nuts, especially pecans, hazelnuts, walnuts and macadamia nuts. I also really enjoy a little spice in my cookies, and I’ll often add a pinch of cinnamon and espresso powder.
Instructions
Beat the wet ingredients (by hand).
- In a bowl, combine the melted butter with the granulated sugar and brown sugar. Use a wooden spoon to mix vigorously for 2 minutes.
- Stir in the egg and vanilla until smooth.
Stir in the dry ingredients.
- In a separate bowl, sift together the flour, corn starch, salt and baking soda.
- Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains.
Cool the cookie dough, then add the chocolate chips.
- Let the dough sit at room temperature to cool for 10 minutes. I like to spread the dough out against the sides of the bowl to make sure it cools all the way through, and doesn’t stay warm in the middle. This step is important, or the warmth from the melted butter will melt the chocolate chips and make a mess.
- Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
Shape and chill the dough balls.
- Divide the dough into 12 portions for medium-sized cookies and 24 portions for small cookies.
- Shape each portion into balls, and flatten slightly with the palm of your hand. If you don’t flatten the cookies, they’ll bake unevenly with puffed centers, and may not spread out quite enough.
- Refrigerate the dough balls for 25 minutes – no more, no less. I’ve tested this recipe with various chill times, and 25 minutes is the perfect amount to firm the butter back up before baking the cookies.
Bake the cookies.
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Place the chilled dough 2 inches apart on the baking sheet.
- Bake the cookies on the center oven rack for 9 minutes (for medium cookies) or for 6 1/2 – 7 minutes (for small cookies). The cookies should still be very pale, with the edges set and the centers still underdone.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Frequently Asked Questions
Do I need a mixer to make these cookies?
You sure don’t! You can easily make this recipe with just a bowl and spoon.
Why does this recipe use melted butter instead of softened butter?
By using melted butter, you won’t need to use a mixer to cream the butter and sugar, since you can easily mix the dough by hand. Also, though, I’ve tested the two methods multiple times, and as it turns out, creaming butter and sugar doesn’t do anything special for cookies. You will get identical results by starting with melted butter.
Why do my cookies always turn out flat at high altitude?
Flat cookies that spread out too much are the bane of a high altitude baker’s existence. The usual culprit is too much sugar and too little flour, both of which need to be adjusted for high altitude cookie recipes.
What does the corn starch in the cookie dough do?
Corn starch – just a little – tenderizes cookie dough for a soft, chewy cookie.
Are these cookies crunchy, or soft and chewy?
This is a very soft, chewy chocolate chip cookie recipe.
Why didn’t my cookies spread out enough?
If you don’t flatten the dough balls a little with your hand, your cookies might not spread enough. Chilling them for too long, too, might prevent them from spreading. Also, if you scoop too much flour (by using the measuring cup to scoop the flour and pack it in, rather than lightly spooning it into the measuring cup and leveling it off), then the excess flour will make a more dense dough that doesn’t spread enough. That said, though, these cookies aren’t supposed to spread a lot, but just enough. If you prefer a slightly flatter cookie, you can try reducing the flour by 1-2 tablespoons, and/or skipping the chill time.
What kind of chocolate chips should I use?
I prefer using dark chocolate chips, or a mix of dark and semi-sweet. If you love milk chocolate, though, use those! When I really want to splurge, I might chop a few bars of good quality dark chocolate instead of using chips.
What’s a good finishing salt to sprinkle on top of the cookies?
I love to use Maldon, which is a flaky sea salt.
How do you make perfectly round cookies?
There’s a technique called “cookie scooting”, and it’s genius! Immediately after taking a pan of cookies out of the oven, take a round cookie cutter or biscuit cutter (it needs to be slightly larger than the circumference of the baked cookies), and “scoot” it around the hot cookie. This pulls in any uneven edges to form a beautiful, perfectly round cookie. Watch the video by Cloudy Kitchen to see the technique in action.
Can I add nuts or spices?
Of course! My favorite nut to add is pecans, which add great crunch and flavor, but any nuts will do, especially hazelnuts, walnuts and macadamia nuts. I also really enjoy a little spice in my cookies, and I’ll often add a pinch of cinnamon and espresso powder.
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Best Ever High Altitude Chocolate Chip Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar, lightly packed
- 1 tsp vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 tsp corn starch
- 1 tsp coarse Kosher salt (If using table salt, use half the amount. Also note that Morton's coarse Kosher salt is saltier than Kroger coarse Kosher salt. If using Morton's, reduce the salt to 1/2 – 3/4 tsp.)
- ½ tsp baking soda
- 1 cup dark or semi-sweet chocolate chips
Instructions
- In a bowl, combine the melted butter with the granulated sugar and brown sugar. Use a wooden spoon to mix vigorously for 2 minutes.
- Stir in the egg and vanilla until smooth.
- In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
- Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
- Divide the dough into 12 portions for medium-sized cookies and 24 portions for small cookies. Shape into balls, and flatten slightly with the palm of your hand. Refrigerate the dough balls for 25 minutes – no more, no less.
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Place the chilled dough 2 inches apart on the baking sheet. Bake the cookies on the center oven rack for 9-10 minutes (for medium cookies) or for 6 1/2 – 7 minutes (for small cookies). The cookies should still be very pale, with the edges set and the centers still underdone.TIP: For crispier cookies with browned, caramelized edges, simply bake the cookies for 4-5 minutes longer.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
They came out perfect! I trusted, and followed the directions exactly and the cookies are the best chocolate chip cookies! I live in Grand Junction, Colorado. Sometines just adjusting a recipe for high altitude doesn’t work so this recipe is great.
“THE BEST” high altitude chocolate chip cookie recipe! It stands up to its title. This has become my favorite cookie recipe!
These come out perfect! I live in Grand Junction, Colorado (4583 ft) and don’t do any adjusting to the recipe. I make the larger size cookies. So delicious. Thank you!
Hello! I made your “best ever high altitude chocolate chip cookies” an I’m sorry to say they were not chewy at all. They were cake like and didn’t spread at all. They stayed the same size as the dough balls that I put on the cookie sheet before baking. I followed your recipe to every detail. I live in Denver at 5280 elevation. I also found this dough to be way too salty.
What do you suppose the culprit is with the dough not spreading?
I’m sorry this one didn’t work for you! If you used fine textured salt instead of the coarse salt that I recommend, then your dough can end up too salty. Reasons cookies end up cakey and don’t spread – too much flour, not enough sugar, expired leavening – so it’s possible you measured something incorrectly. It happens to the best of us!
I made these tonight had the same exact thing happen to me too, turns out I accidentally added 1 tsp of baking soda instead of 1/2 tsp. I tasted it as soon as I bit into the cookie 😂 I wonder if that’s what happened to your batch?
I made the recipe the first time about a week ago and they turned out perfect. I’m up in Loveland at 4982 ft.
Made these at 8000 feet near Estes Park CO and turned out good! Thank you
These cookies were surprisingly non-sweet. Otherwise lovely, but sweet is the point of a good cookie.
Everyone has different tastes when it comes to desserts, but I believe a good cookie, or any dessert for that matter, should be much more than “sweet” when it comes to flavor. In addition, with high altitude baking, the sugar needs to be reduced to prevent over-caramelization and excessive spreading, so if someone were used to the sweeter flavor of sea level recipes, they might not realize that high altitude recipes have a lower ratio of sugar to the rest of the ingredients.
TOTAL PERFECTION! I have made this recipe more times than I can count. Just perfect every time. The one and only way that I vary from the recipe is using a hand mixer for the creaming the butter/egg/vanilla – on occasion. Still perfect when done that way. This is my go-to recipe forever and always 🙂
PS. for those at various altitudes, I am at about 7200 ft in Wyoming.
I moved to high altitude area and kept trying recipes on Google- This chocolate chip cookie recipe has been the only one to work for me in high altitude and is a family favorite now! I double the recipe when I make it to accommodate how deliciously fast they disappear. 🙂
Turn out perfect everytime! I ran out of vanilla once and substituted almond extract and now it’s my go to! Even better with some dried cherries added in!
Best “high altitude cookies” I’ve tried since moving to Wyoming (and I’ve tried many!) They turned out chewy and of perfect shape and consistency. Husband loved them! Thank you so much for this recipe.
I made these today and they came out really well! I’m at ~5,000 ft. They are buttery/caramelly in flavor, but not too sweet. I made the smaller sized cookies, and I baked them for 11 1/2 minutes (I like a more caramelized cookie, not too doughy in the middle). They were just turning golden on the bottom, but they were still nice and soft.
To my taste, these were on the salty side (and I love me some salt!). I used the coarse kosher salt as listed in the recipe. Next time I would like to try these with only half as much salt (or else go back to table salt like I usually use). I would also like to try swapping out half the chocolate chips for toasted pecans. Yum!
I’m so glad you loved the cookies! The saltiness of coarse Kosher salt can definitely vary between brands. I usually use Kroger coarse Kosher salt, but have found when using Morton’s, I have to use a little less, as it tastes saltier.
Made these at 7000ft in Monument, Colorado. Perfection! So glad I found your recipe, this will be my go-to chocolate chip cookie!