High Altitude Chocolate Chip Cookies
This chocolate chip cookie recipe adjusts for higher elevations to produce a crumbly, light, delicious treat that is perfect with a cup of cold milk for dunking.
In the Rocky Mountain region, we are at 6,500 feet above sea level. These adjustments are made to accommodate this altitude. For higher and lower altitudes, see conversion tips here. This is a handy guide for making adjustments on baked goods at higher elevations.
Preheat oven to 375°F (175°C).
Unwrap 1 cup (2 full sticks) of butter from the refrigerator, place in a microwave safe bowl and soften in the microwave. Heat just enough so that the butter is melted and the sugars will dissolve easily. I usually put mine in for 2 rounds of 20 seconds each, mixing them up between intervals.
Once the butter is melted, pour into a large mixing bowl, add the granulated sugar and brown sugar and mix.
Beat the 2 eggs in a separate bowl and add into the sugar mixture. Mixing the eggs this way serves multiple purposes – first, if one of the egg shells cracks into the liquid mixture you just made, you’re not trying to fish it out! Secondly, if you beat the eggs beforehand, you will get a lighter cookie.
Add the milk and vanilla and combine just to incorporate it all together.
Mix in the chocolate chips and nuts.
Place spoonfuls of cookie dough on a baking sheet and bake for 8-9 minutes.
Enjoy these wonderful cookies! See the full recipe below with a printable.
Ingredients
2 3/4 cups flour
1/2 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 cup salted butter (2 sticks)
2 large eggs
1 T vanilla extract
2 T milk
2 cups chocolate chips
1 1/2 cups walnuts
Directions
Preheat oven to 375°F (175°C).
In a large bowl, cream the butter, granulated sugar and brown sugar. In a smaller bowl, crack the eggs and whisk together with the milk and vanilla. Add the egg mixture into the large bowl and stir until combined.
Sift together the flour, baking powder, and baking soda. Add the flour mixture in third increments to the large bowl with the wet ingredients. Mix in the chocolate chips and nuts. Chill the cookie dough for ½ hour before baking and keep the dough cool before putting on the baking sheet.
Line cookie sheets with parchment paper and bake 9-11 minutes or until the edges are lightly browned.