Best High Altitude Chewy Chocolate Chip Cookies Recipe (2024)

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• 1 cup salted butter 2 sticks, room temperature (the real deal, no substitutes or blends), unsalted works too
• ⅔ cup all natural cane sugar white sugar works too; ¾ cup for sea level adjustments
• ⅔ cup light brown sugar packed, ¾ cup if not high altitude
• 2 large eggs room temperature, if you forgot, submerge eggs in bowl of warm (not hot) water for 5-7 minutes
• 1 teaspoon vanilla extract
• 2 ½ cups unbleached all-purpose flour 2 cups for sea level
• 1 teaspoon baking soda
• 1 ¼ teaspoon kosher salt
• 2 teaspoon water omit if not high altitude
• 1 cup semi-sweet chocolate chips use a good quality chocolate chip
• ½ cup mini chocolate chips
• ⅔ cup chocolate chunks
• optional flaky sea salt I love Maldon Flaky Sea Salt

US Customary - Metric

• Preheat oven to 375°F (190° C) and prep baking sheets by lining with silpat or parchment paper. For sea level preheat 350° F (175° C).

• In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, on medium-high speed cream (beat) softened butter (2 sticks) in mixer, 2-3 minutes on medium-high until light and fluffy, scrape down edges of bowl.

• Add sugar (⅔ cup) and brown sugar (⅔ cup), beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar). Scrape down sides of bowl.

  Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.

• In a medium bowl, mix together flour (2 ½ cups), baking soda (1 tsp), and salt (1 ¼ tsp) whisking until combined.

  With mixer on low/stir, slowly pour in ⅓ cup of flour mixture at a time, mixing on low until just combined. Add 2 teaspoon water (high altitude only) in between flour additions, don’t over-mix.

• Add chocolate chips, minis and chunks, stir (with low on mixer or by hand) on low, until just combined.

• Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Place in fridge for 10 minutes before baking, bake 8-10 minutes until just set and slightly golden. Sprinkle with flaky sea salt if desired.

  Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.

Sea Level Adjustments

• Increase sugar to ¾ cup granulated and light brown sugar
• Decrease flour to 2 cups
• Omit the water
• Bake in 350° F (175° C) oven for 9-12 minutes.

Storage Tips

Store cooled cookies in an airtight container on the counter for up to 3 days (that’s about my max for cookies). If not eating right away, I suggest freezing the cookies.

Freeze Cooled Baked Cookies | Cool them completely first. Lay them on a baking sheet and flash freeze for 20 minutes, then remove them to an airtight baggie or container and freeze up to 3 months. Thaw on the counter in about 20 minutes.

Rewarm Cookies |From frozen or room temperature, place cookies on a baking sheet and warm in a 325° F (165° C) oven for 3-5 minutes. Enjoy right away!

TIPS for the Chewiest Cookies

• Always use real butter, not butter blends or substitutes.
• Always refrigerate your dough for at least 10 minutes prior to baking, up to 36 hours (covered); 2-3 months if frozen.
• Remove from oven when golden edges appear baked, but centers still appear slightly underbaked.
• Cool on pan 2-3 minutes before transferring to wire rack.

If smaller cookies desired, use a small cookie scoop and bake for 6-8 minutes. If larger cookies are desired, use a large cookie scoop and bake 10-12 minutes.

Variations and Substitutions

• • I have had readers say they don't like so many chocolate chips! Guess what, this is your recipe, so you get to make it yours! Reduce the chocolate chips, switch them up, add more!

• • Swap out some chocolate chips or chunks for other flavors like butterscotch, white chocolate, peanut butter, or milk chocolate chips.

• • , check out my post for how to make them!

• • I prefer light brown sugar in these cookies, try using dark brown sugar instead.

• • ADD NUTS! Replace ⅔ cup chocolate chips with chopped nuts to the batter when stirring in the chocolate chips.
  • If smaller cookies are desired, use a small cookie scoop and bake for 6-8 minutes. If larger cookies are desired, use a large cookie scoop and bake 10-12 minutes.

Gluten-Free High Altitude Chocolate Chip Cookies

Yes, these cookies adapt beautifully into gluten-free chocolate chip cookies; check out my post for all the best tips and tricks!

How to Freeze Cookie Dough

If not enjoying all the cookies at once, freeze dough balls in a single layer until firm, then place in a freezer ziplock baggie until ready to use.

Once ready to bake, take out of the freezer and place 2 inches apart on a parchment-lined baking sheet. Allow cookies to soften while the oven preheats to 375°F (190° C) bake as directed.

If your oven runs hot, reduce the temperature by 25°, or if it's cool, increase the bake time by a couple of minutes. Purchase anoven thermometer if you are not sure; you will be surprised at how ovens vary.