High Altitude Chocolate Chip Cookies

Chewy high altitude chocolate chip cookies adjusted for 5,000+ feet: less soda and sugar, a little extra flour, hotter oven. With 7,000 ft notes.

Ingredients

• 2 1/4 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

1. Heat the oven to 375°F and line two baking sheets with parchment.
2. Whisk the flour, baking soda, and salt together.
3. Beat the butter with both sugars until creamy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
4. Stir the flour mixture into the butter mixture just until combined, then fold in the chocolate chips.
5. Chill the dough for 30 minutes to control spread at altitude.
6. Scoop rounded tablespoons onto the sheets, 2 inches apart. Bake 9 to 11 minutes, until the edges are golden but the centers still look slightly underdone.
7. Rest on the sheet for 3 minutes, then move to a rack.

At 7,000+ feet: drop the baking soda to 1/2 teaspoon, add 1 more tablespoon of flour, and check at 9 minutes. The changes vs sea level: +2 tbsp flour, −1/4 tsp soda, −1/4 cup granulated sugar, oven at 375°F instead of 350°F.

More: baking adjustment chart · all recipes