High Altitude Thin and Crispy Chocolate Chip Cookies
These high altitude chocolate chip cookies are thin and crispy, with crunchy, golden brown, caramelized edges and chewy centers.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Cookie Scoop with Release Lever (2 1/2 - 3 tbsp capacity)
Ingredients
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- 2 tbsp light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ⅔ cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chips or mini chocolate chips (or 3 oz chopped chocolate)
Instructions
- In a small saucepan over medium heat, melt the butter. Pour the melted butter into a mixing bowl, and let cool for five minutes.
- Add the granulated sugar, brown sugar, vanilla, and egg, and whisk vigorously for 2 minutes, until smooth and slightly lightened in color.
- Separately, combine the flour, salt, and baking soda.
- Add the flour mixture and the chocolate chips/chopped chocolate to the butter mixture, and stir with a spatula, just until all the flour is incorporated.
- Let the dough rest at room temperature for 20 minutes - this allows the sugar to dissolve into the dough for better browning and caramelization on the cookies.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
- Use a large cookie scoop with a release lever (with a 2 1/2 - 3 tbsp capacity) to scoop the dough into 12 equal portions.
- Place six of the cookie dough balls on the baking sheet (letting the other six rest at room temp until needed), giving them plenty of room to spread. Use the palm of your hand to slightly flatten each ball of dough on the baking sheet.
- Bake the cookies for about 14-17 minutes, until the edges are golden brown and crisp.
- Transfer the hot cookies to a cooling rack, and bake the remaining six cookies.
Notes
Store leftover cookies in an airtight container for up to 3-5 days, or in the freezer for up to 3-6 months.
Any type of chocolate chips will work in this recipe (milk, dark, or semi-sweet). I personally prefer either finely chopping a bar of chocolate or using mini chocolate chips, for better distribution of chocolate throughout the cookies.
https://curlygirlkitchen.com/