High Altitude Chocolate Chip Cookie

A tried-and-true High Altitude Chocolate Chip Cookie recipe lets you bake the ideal cookies anywhere.  

INGREDIENTS

– 1 cup unsalted butter, softened – 3/4 cup packed light brown sugar – 3/4 cup white sugar – 2 large egg – 1 1/2 teaspoons vanilla extract – 3 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon kosher salt – 1 cup semisweet chocolate chip

INGREDIENTS

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 1

Pre-heat the oven to 350ºF. Prepare two baking sheets with parchment. Cream the butter, brown sugar, and white sugar in a stand mixer with a paddle attachment for 2 minutes until light and fluffy.  

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 2

Mix in the vanilla essence after adding the eggs one at a time.  

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 3

Sift flour, baking soda, and salt in a medium bowl. Add the mixture slowly to the wet ingredients and mix until mixed, then whisk in the chocolate chips.  

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 4

Use a tiny ice cream scoop or two spoons to scoop 2-tablespoon amounts of dough onto lined baking sheets, placing them at least 2 inches apart.  

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 5

Bake 12–15 minutes until the cookies are firm in the centres and slightly crusty around the edges. Let the cookies cool on the baking pans for 5 minutes before transferring them to a rack to finish cooling.  

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