High Altitude Chewy Chocolate Chip Cookies

    July 21, 2017

    Since finding out I was going to become a mom I set out on a mission to make the worlds best chocolate chip cookies. Growing up my mom would make tasty treats and I developed a love for baking from her and my dad. For lunch, instead of store bought cookies we would have mom’s yummy chocolate chip cookies; so naturally I want to be able to provide yummy treats for Andi when she gets older.

     For any of my fellow Coloradians out there you know the challenge that comes with baking in dry high altitude conditions. I tried my mom’s recipe and sure enough…epic fail. Each time I tried a new recipe my cookies would either turn out flat as a pancake or they would become stale after only 1 day. It’s taken me dozens of batches to get it right but I think I might finally have this cookie thing figured out. Check out the recipe below for some of my absolute favorite chocolate chip cookies and let me know what you think!







    High Altitude Chewy Chocolate Chip Cookies


    2 Sticks of Butter (softened at room temp.)

    3/4 Cup White Sugar

    3/4 Cup Brown Sugar

    2 Eggs

    1 Teaspoon Vanilla

    1-2 Teaspoons Salt (I like my cookies a little extra salty)

    1 Teaspoon Baking Soda

    2 1/2 Cups of Flour

    1 Cup Dark Chocolate Chips


    1. Whip butter in either a hand mixer or standing mixer until light and fluffy. It is key that your butter be left out over night or for a couple of hours to soften at room temperature, do not soften with the microwave. Once the butter has been whipped add in your white and brown sugar and mix thoroughly. Add in your eggs (these can still be cold from the refrigerator) and beat together with butter and sugar. Mix in vanilla, salt, and baking soda until dough is fluffy ( I like to keep my mixer on as I gather my ingredients and add them into the bowl, this helps keep the dough light).  Lastly you’ll add your flour at about 1/2 a cup at a time. Once your dough is pulling away from the sides of your bowl and is not too sticky you have reached the correct consistency and you can add your chocolate chips. Depending on your altitude you may need to adjust your flour quantity by approx. 1/4 of a cup. As for the chocolate chips I like to add dark chocolate Giradelli chips to make the cookies extra chocolaty.

    2. To bake you’ll need to set your oven at 375 degrees. Scoop your dough into large balls (do not roll with your hands). Once the cookies are ready for the oven stick them in for approximately 9 minutes. Depending on the size of your cookies you may need to add or take away a minute or two. You want your cookies to be golden on the top and  still be slightly doughy in the center. The cookies will continue to set up as they sit outside the over so make sure you take them out before they get too dark.

    3. Allow cookies time to cool before handling and ENJOY!! To store your cookies at high altitude I like to stick mine in a ziploc bag with a slice of bread or 2 to help keep them from drying out (this is key if you want them to last an extra couple of days)



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