High Altitude Big Chocolate Chip Cookies for Two
A high altitude tested, small batch recipe for two big chocolate chip cookies that are crisp around the edges, soft and chewy in the middle, and perfect for sharing.
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
- 4 tbsp unsalted butter, melted
- 2 ½ tbsp granulated sugar
- 2 ½ tbsp light brown sugar
- ½ tsp vanilla extract
- 1 egg yolk (save the white for another use)
- ¾ cup all-purpose flour, fluffed, spooned and leveled
- ½ tsp corn starch
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp baking soda
- ½ cup semi sweet chocolate chips, divided
Instructions
Make the cookie dough.
- Melt the butter, then pour it into a bowl. Add the granulated sugar, brown sugar, vanilla and egg yolk. Whisk the mixture, as hard as you can whisking by hand, for 2 minutes.
- In a separate bowl, whisk together the flour, corn starch, salt and baking soda, until evenly distributed.
- Add the dry ingredients to the butter mixture, and use a spatula to fold the dry ingredients in until incorporated. Let the dough rest and cool for 10 minutes, then stir in most of the chocolate chips, reserving a few for the top of the cookies. (Sometimes the chocolate chips don't want to stick to the dough, but if you press them in with your hands, it will all come together.)
Chill the cookie dough.
- Divide the dough into two equal portions - I suggest weighing your dough with a food scale, so each portion is exactly the same size. Shape the portions of dough into two balls, then flatten them between your hands into disks, measuring about 1 inch high and 3 inches wide. Press the remaining chocolate chips on top of the dough balls.
- Line a baking sheet with parchment paper, and place the cookie dough balls on the baking sheet, leaving plenty of space for them to spread. Cover the dough balls with a piece of plastic wrap to keep them moist, and refrigerate on the baking sheet for exactly 30 minutes.
Bake the cookies.
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Take the pan out of the fridge and remove the plastic wrap. Put the cold pan in the oven, and set a timer for 17 minutes.When there's 7 minutes left on the timer (the cookies have baked for 10 minutes at this point), take the pan out of the oven, and rap it a few times on the counter to help the cookies spread. Take a 5-inch round cutter and "scoot" it around the cookies to pull in any uneven edges and to keep the cookies perfectly round (if you don't have a large cutter that's big enough to encircle the cookies, you can just use two spoons to neaten the edges of the cookies). Do all this quickly, and return the pan to the oven to continue baking the cookies.When there's 2 minutes left on the timer (the cookies have baked for 15 minutes at this point), take the pan out of the oven, and repeat the above step of rapping the pan on the counter and scooting the edges.Return the pan to the oven, and bake for 2 more minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then use a large spatula to transfer them to a cooling rack. Enjoy the cookies while they're warm, or let them cool completely to room temperature. If you like, sprinkle the top of the cookies with a small pinch of flaky finishing salt.The baked cookies will measure about 5 inches in diameter and 1/2 inch thick.
Notes
You can store these cookies in an airtight container at room temperature for up to 3 days, or wrap them individually in plastic wrap and freeze them for up to 3-6 months.
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