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Gourmet High Altitude Chocolate Chip Cookies

Updated on January 20, 2015
vespawoolf profile image

Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

Homemade Chocolate Chip Cookies
Homemade Chocolate Chip Cookies | Source

High Altitude Chocolate Chip Cookies

If you have ever struggled with high altitude baking, you know that not even cookies are immune to the effects of high altitude. The dry atmosphere will quickly dry out any baked product, and that includes cookies. Too much leavening will make cookies collapse and flatten.

It's always important to buy high quality ingredients for baking. Choose real butter instead of margarine, unbleached flour and high-quality chocolate. If you don't have chocolate chips, chop a high-quality chocolate bar into small pieces the size of chips. You can substitute raw sugar for the brown and white sugars. For a healthier version, try substituting white wheat pastry flour instead of unbleached flour. You probably won't notice the difference.

Because of the dry atmosphere at high altitude, be sure to store the cookies while they're still slightly warm. Stash them in an air-tight container and store them in the refrigerator for best results.

This recipe produces gourmet cookies that are chewy and moist. It's bound to become your go-to recipe for high altitude cookie baking. Enjoy!


  • Use real butter, not margarine.
  • Choose good-quality chocolate chips. We love Ghirardelli 60% cacao.
  • Refrigerate cookie dough until stiff.
  • Even heat is important for high altitude baking. Try using a silicon baking mat or Silpat with the baking sheet.
  • Be careful not to over-bake cookies.
  • Store cookies in an airtight container in the refrigerator.
  • Warm cold cookies for a few seconds in the microwave for like-fresh results.
  • Store cookies while they are still slightly warm to keep them from drying out.

High Altitude Chocolate Chip Cookies

5 stars from 3 ratings of Gourmet Chocolate Chip Cookies

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 3 dozen medium-sized cookies
Silicone Baking Mat Sheet Set (2) Half Sheets - Non Stick Cookie Sheets Professional Grade
Silicone Baking Mat Sheet Set (2) Half Sheets - Non Stick Cookie Sheets Professional Grade

Silicon baking mats improve heat distribution, which means more consistent results for high altitude baking.



  • 3/4 cup salted butter, melted and cooled
  • 1 cup brown sugar, packed
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 egg yolk from one large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups unbleached flour
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips

*If baking at sea level, increase baking soda to 1/2 teaspoon


Click thumbnail to view full-size
combine sugar and butterbeat in dry ingredientsuse good-quality chocolate chipsadd 1 1/2 cups chocolate chipsstir well and refrigerator dough
combine sugar and butter
combine sugar and butter | Source
beat in dry ingredients
beat in dry ingredients
use good-quality chocolate chips
use good-quality chocolate chips
add 1 1/2 cups chocolate chips
add 1 1/2 cups chocolate chips
stir well and refrigerator dough
stir well and refrigerator dough | Source


  1. Preheat oven to 350 F.
  2. Cream melted butter and sugar with a hand mixer.
  3. Add egg and egg yolk, beating well.
  4. Beat in vanilla extract.
  5. Add flour, baking soda and salt and beat until dough comes together.
  6. Stir in chocolate chips by hand.
  7. Refrigerate dough for 1-2 hours, or until stiff. Dough will keep in refrigerator for up to two weeks.
  8. Scoop out 1/2 inch balls and space evenly on baking sheets.
  9. Bake cookies 10-12 minutes, until golden.
Cooling cookies
Cooling cookies | Source

Serve Cookies With:

  • a glass of cold milk
  • a mug of steaming hot coffee
  • a cup of hot tea with milk

Store cookies while still slightly warm
Store cookies while still slightly warm | Source


Submit a Comment

  • Glimmer Twin Fan profile image

    Glimmer Twin Fan 2 years ago

    Another great looking recipe for high altitudes.

  • GetitScene profile image

    Dale Anderson 2 years ago from The High Seas

    I love cookies!

  • vespawoolf profile image

    vespawoolf 2 years ago from Peru, South America

    Grand old lady, I'm sending you a virtual cookie!

  • vespawoolf profile image

    vespawoolf 2 years ago from Peru, South America

    Ericdierker, they are addictive!

  • grand old lady profile image

    Mona Sabalones Gonzalez 2 years ago from Philippines

    Those cookies look so delicious I wish I could grab them out of the computer and gobble them down. Sigh, the limitations of virtual reality:(

  • Ericdierker profile image

    Eric Dierker 2 years ago from Spring Valley, CA. U.S.A.

    I would make these but would gain a lot of weight. Bet you can't eat just one.

  • vespawoolf profile image

    vespawoolf 2 years ago from Peru, South America

    Nadine May, it's nice that your partner does the baking in your home! I hope your friend enjoys the cookies.

  • vespawoolf profile image

    vespawoolf 2 years ago from Peru, South America

    Anglnwu, I agree with your choice of coffee with these cookies! Thanks for your comment.

  • Nadine May profile image

    Nadine May 2 years ago from Cape Town, Western Cape, South Africa

    I must share this recipe with a good friend who does baking. I just never do. My time in the kitchen is over is what I told my soul partner when I met him fifteen years ago.He does most of the baking but is allergic to chocolate!

  • anglnwu profile image

    anglnwu 2 years ago

    Yum, your cookies look divine. I would love mine with a steaming cup of coffee. Thanks for the great tips on how to bake at high altitude. Rated up.