These chewy chocolate chip cookies are thick, deliciously chunky, and practically perfect in every way! A reader favorite since 2017, with over 200,000 saves, these cookies have earned rave reviews for their chewy centers and crispy, caramelized edges. They strike the perfect balance—not too thick, not too thin—with just the right texture and flavor.
One reader raved, “I’m obsessed with this recipe! I usually never have luck with cookies, and these turned out perfectly!” ~Kimberly
The “BEST” Cookies I’ve ever made!!! ???????? They are perfect! We absolutely love them! Thank you so much for sharing your recipe! ???? I will forever continue using this recipe.????????
Kameron
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
The best Chocolate Chip Cookie Recipe (High Altitude!)
I’ve been baking and perfecting this chocolate chip cookie recipe for over 40 years! It was actually the first recipe I shared on my blog back in 2017, and it’s been a fan favorite ever since. After years of tweaking and testing, I’ve nailed every detail so that anyone—whether you’re a beginner or a seasoned baker—can whip up a batch of perfectly chewy, delicious cookies in no time. They’re ready to chill in about 10 minutes!
One of my key secrets? Chill the dough! It helps the flavors develop and allows the glutens to relax, giving you that ideal chewy texture. I also share my tricks for preventing flat cookies, like using the perfect balance of butter and flour, not overworking the dough, and always using real butter. And whether you’re baking at sea level or high altitude, I’ve included easy adjustments to make sure you get great results in any kitchen.
These cookies are a staple in our home, and I’ve made them for everything—from ski patrol and team feeds to engagement parties and college care packages. Plus, I’ve packed in tips for freezing the dough, storing cookies for travel, and even freezing baked cookies, so you can enjoy them anytime. After all, I’m not called The Fresh Cooky for nothing! 😜 I know these will quickly become a favorite in your home too.
Why you will love this Chewy Chocolate Chip Cookie Recipe
- Chewiest | Yes, if you follow the instructions and make sure to chill them, you will have the perfect, soft, chewy cookies!
- Easy | This recipe mixes up in minutes!
- CCC | Because everyone deserves a slam-dunk chocolate chip cookie recipe!
Simple Ingredients for High Altitude Chocolate Chip Cookies
- Butter | Use high quality, real butter, nothing soft straight from the fridge, I use salted. Unsalted butter may also be used, just add ¼ – ½ teaspoon of salt.
- Brown Sugar | I used packed light brown sugar, you may also try dark brown sugar.
- Granulated Sugar | I used organic cane sugar, white sugar may be used as well
- Eggs | We’ll use large, room-temperature eggs, if you forgot, submerge eggs in warm (not hot) water for 5-7 minutes.
- Pure Vanilla Extract | Again use a quality vanilla here, I love Rodelle Vanilla
- All-Purpose Flour | I used unbleached organicunbleached organic unbleached all-purpose flour in all my baking.
- Water | You will add water to compensate for high altitude.
- Chocolate Chips | These are extra chocolatey! I use mini chocolate chips, semi-sweet chocolate chips, and chocolate chunks; adjust to your preference.
Get the full recipe in the recipe card below.
Butter Tips
- Forget to take out the butter? Place butter on a microwave-safe dish, starting at 8-9 seconds and increasing to about 12 (total) seconds if needed.
- Or simply take your butter out of the fridge and cut into chunks while you assemble all of your ingredients and it’ll be soft by the time you are ready to cream it!
How to make High Altitude Chocolate Chip Cookies
Step 1 | Cream Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment (or hand mixer), cream (beat) the softened butter for 2-3 minutes on medium high speed, until fluffy, light and silky.
Slowly add the sugars (brown and regular) into the whipped butter, whipping another 2-3 minutes, until sugar is incorporated and the mixture is fluffy and light.
Step 2 | Add eggs, one at a time
Break eggs into a small bowl, then add one egg at at time, beating on medium-high speed for 1 minute between additions. with mixer on medium-high. If needed scrape sides half way between.
Dribble vanilla into batter; maybe even try homemade vanilla!
Step 3 | Add dry ingredients
While eggs are creaming; measure all-purpose flour, soda and sea salt into a large mixing bowl and whisk to combine.
Turn the mixer to the lowest setting, and add the flour mixture about ⅓ of a cup at a time, allowing it to incorporate after each addition.
Add in two teaspoons of water with the flour addition, this step is only for high altitude. If above 9,000 feet, add additional 1 teaspoon water.
Scrape down sides, making sure all of your flour is incorporated, careful not to overmix. *Do not add water for sea level.
Step 4 | Add or stir in chocolate chips
If you have a stir function on your mixer, stir the chocolate chips, chocolate chunks and into dough, mix with mixer on low or by hand or on the lowest mixer setting.
Finally, add the mini chocolate chips and mix on low – you might need to grab a wooden spoon at this point.
You should have a beautiful, doughy, chocolate-y chip thang going on. One final mix to make sure those chips are evenly incorporated. Or just give it a good hand stir. The dough should be soft, fluffy and pretty sticky.
At this point my family grabs their spoons and digs in; I’ve been eating and serving raw cookie dough for decades and nobody has ever gotten sick!
Step 5 | Scoop cookies
On a parchment lined half sheet baking pan, scoop cookies keeping them about 2 inches apart, fitting 9-12 cookies per sheet.
Using a medium scoop (2 Tablespoons, about the size of a walnut) scoop your dough onto parchment lined cookie sheets, about 2-3 inches apart.
I typically put 9 cookies on each sheet. Feel free to make them smaller too, sometimes I use a small scoop, bake less time, fitting 12 on a pan.
Step 5 | Chill Cookie Dough
Most of us over warm or soften our butter, when we do this the cookies turn out flat or spread too much. We have enough going against us when baking at high altitude, so do yourself a favor and chill the cookie dough balls.
Step 6 | Bake CC Cookies
Bake chilled dough balls at 375° F (190° C)for high-altitude baking for 8-10 minutes. Remove from oven; if desired, sprinkle with flaky sea salt and cool on cookie sheet for 2-3 minutes, then carefully transfer them to a wire rack to cool completely.
When making additional batches of cookies, ensure your pans are completely cool; if you are having trouble with cookies spreading, it may be that your pans are too hot.
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For sea level bake at 350° F /(175° C) for 9-11 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 of the chocolate chips or chunks for other flavors like butterscotch, white chocolate, peanut butter or milk chocolate chips.
- M & M chocolate chip cookies, check out my post for how to make them!
- While I prefer light brown sugar in these cookies, try using dark brown sugar instead.
- ADD NUTS! I love chocolate chip cookies with chopped walnuts and pecans, but haven’t made them that way in years as my son as a tree nut allergy. Replace ⅔ cup chocolate chips with chopped nuts to the batter when stirring in the chocolate chips.
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!
Chewy Chocolate Chip Cookie Tips
- CREAM BUTTER WELL | Cream butter until light & fluffy (1-2 minutes), then cream butter with sugars for 2-4 minutes, on the longer side for all natural cane sugar.
- CHILL | I know people aren’t fans of cookies requiring chilling, but if you want the best chewy cookie that doesn’t spread too thin, then chill the dough! This allows the butterfat to firm up, and flavors to mingle, the flour to relax and doing some science-y thing that allows them to spread perfectly and evenly while baking.
- Stick entire pan of dough balls in the fridge for 10 minutes, this is a CRITICAL step to the thick and chewy factor!
- Scoop remaining dough into balls while your first batch is chilling, placing close together onto a wax paper or parchment lined quarter sheet pan, then freeze until firm.
- REAL BUTTER | Many people who have not had success with this recipe have used butter blends; my motto, if it’s soft coming out of the fridge, it’s not real butter, use real cream butter for this recipe!
- COOKIE SCOOPS make life so much easier; but it keeps the cookies uniform in size, which means they will bake evenly, resulting in perfect cookies every time! But is it necessary? Nope, the good old-fashioned, spoon, roll into ball works great too!
- BAKING WITH CANE SUGAR | I love using all-natural cane sugar in all of my baking. The key, since it’s a little more coarse than regular refined white sugar, is to beat it 1-2 minutes longer.
- OVEN TEMP | Many ovens vary by +/- 25-50° F, for accuracy purchase an oven thermometer.
- High Altitude | Start by baking them at 375° F (190° C) for high altitude; mine are usually perfect at 10 minutes, but try a few times to your preference.
- 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.
- COOL | Leave on the pan for about 2 minutes, they actually continue cooking slightly, then transfer to a wire rack for full cooling.
- SALT | If you have never tried a little flaky sea salt on your cookies now is the time, it enhances the caramel flavors in the cookie as well as the richness of the chocolate!
- Gooey Cookies | Bake for less time!
- Crisp Cookies | Bake for longer!
Troubleshooting Chocolate Chip Cookies at High Altitude
- Always use real butter, NO butter blends or substitutes that is how cookies go wrong. And if your house is too warm, or the oven isn’t heating correctly, this will impact your butter and the way cookies spread.
- Refrigerate your dough for 10 minutes before baking for up to 36 hours (covered); this firms the butterfat back up.
- Remove cookies from oven when edges are golden, the centers still appear slightly underbaked, they will continue cooking and set while cooling.
- Cool on pan 2-3 minutes before transferring to wire rack, so the cookies will set as they cool and finish baking.
- Make sure baking sheets are completely cooled between bakings.
Storing Chewy Chocolate Chip Cookies
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.
Can I Freeze Baked Chocolate Chip Cookies
Yes! 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 2 months. Thaw on counter in about 20 minutes.
How do I rewarm cookies?
I love warm, gooey 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!
Another sweet recipe using cookie dough is for these Mini Skillet Cookies or Half-Bakes as we call them, boy are they amazing!!
How to freeze dough balls
Flash freeze dough balls on cookie sheet in freezer for about 30 minutes.
When hard to the touch, transfer them to airtight freezer baggies, removing as much air as possible; air is not your friend in the freezer. Freeze up to 3 months.
How to wrap cookie dough for gifting
Be different and give your friends and neighbors cookie dough so they are ready for fresh cookies anytime! Check out this post on How to Package Cookie Dough for Gifts
How to Bake cookies from frozen
When ready to bake your frozen dough, pull desired number out of freezer, then place dough balls onto a parchment lined cookie sheet allowing them come to room-ish temp (about 10-20 minutes).
In the meantime, preheat the oven, bake at 350-375° for 8-10 minutes and cool as described above.
What is the best way to transport cookies?
Making up the entire batch of cookies for a team feed, picnic, school party or potluck?
This is a fabulous way to transport cookies so they don’t get smashed or broken, plus you can fit a LOT into the container.
Freeze the container with cookies overnight; thaw on the counter for an hour, and they’ll be perfect!
Best drinks to serve with chocolate chip cookies high altitude
Besides a cold glass of milk, cookies favorite drink. Try these favorites, Chai tea latte, our best Hot Chocolate or this Starbucks White Hot Chocolate and for adults, try this easy Irish coffee.
Homemade Chai Tea Latte
Using everyday ingredients, save money by creating your own all natural Chai Tea Latte, superior to a fancy coffee shop.
The Best Christmas Morning Chai Recipe (Dutch Bros)
This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
Easy Homemade Hot Chocolate Recipe (with Chocolate Chips)
A simple and delicious homemade hot chocolate with chocolate chips, this all-natural Hot Chocolate for two (or four or more) uses common pantry ingredients.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
Easy Classic Irish Coffee Recipe (4 ingredients)
This easy Irish coffee recipe is a classic Irish coffee cocktail that is ideal for chilly nights. It is a delightful blend of coffee, whiskey, sugar, and cream, perfect for warming you up on a cold night or adding a touch of sophistication to your after-dinner drink.
Our favorite high altitude cookie recipes
Because even those who live at altitude deserve great, chewy, not super flat cookies!
- Best Copycat Crumbl Chocolate Chip Cookie Recipe
- Best Easy Shortbread (Traditional Scottish Recipe)
- Thick & Chewy m & m Chocolate Chip Cookies
- Easy Snickers Candy Bar Fudge Recipe
- Best Peanut Butter Cup Chocolate Chip Blondies
- Best Chilled Sugar Cookie Recipe (Copycat Crumbl)
I hope you loved these High Altitude Chocolate Chip Cookies — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Chocolate Chip Cookie Recipe (High Altitude)
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Print Pin Save RateEquipment
Ingredients
- 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
Instructions
- 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.
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Video
Notes
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. 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.
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.
-
- M & M chocolate chip cookies, 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 an oven thermometer if you are not sure; you will be surprised at how ovens vary.Nutrition
Lisa
Made a batch today with dark brown sugar. Delicious!! I only used semi sweet chips and baked for 10 minutes, rotated sheet pans at 5. I live at 5800 ft. altitude.
Thanks for those tips!! It so helps other readers!!
Lisa
Made a batch today with dark brown sugar. Delicious!!
Yummmm bet they were great!!
Ginger
Hello. I have been making these cookies for a few years and they have always come out just like the picture. Everyone loves them flat and chewy. Here lately, the past few times they have come out too fluffy and seem to be dry. Can you advise what I may be doing wrong? Has the recipe changed?
Hi Ginger, so glad you love the recipe. The recipe hasn’t changed, I’m sorry you are experiencing this now. Dryness can mean a few things:
Baking them too long, try and back off a minute or two.
Too much flour, it’s easy to overpack a cup, use the spoon and level method.
Have you changed your brand of butter, sugar or flour lately?
If you haven’t changed any of your ingredients then you might also check the temperature on your oven. Many ovens are off by 25 or more degrees.
Did you reduce the sugars more than in the recipe?
Lastly, be sure to not over mix the dough. Mix the flour until just combined. I’m sure you’ll get it figured out, let me know if I can help further.
Tish
Kathleen. Loved your recipe. I do not live in a high altitude climate so I made the suggested adjustments to the recipe. The cookies were delicious but came out flat. I refrigerated for 2 day before baking and still refrigerated for 10 minutes once they were scooped. I did cut back a little on the chocolate chips. I left out the choc chunks. Any idea what I did wrong for them to be flat? I’m not complaining because they were so good but just wondering what I did wrong.
I would double check your baking soda Tish. I made these for years at sea level and a friend of mine in California still does. She had to the same issue one time and it was her baking soda. Also make sure your butter is good quality. Some butters have a lot more water in them than others. Lastly it could be your oven temperature. Some ovens run hot or cold. Hopefully we can figure this out for you.
Renee
Excellent for high altitude! Thank you! Only suggestion would be to decrease the salt to just one teaspoon for we less salty folks.
Thanks so much Renee, I need to put a range in there!!
Pippilada
Thank you. I have ZERO baking skills and was able to make this recipe. They were not flat skinny little crunchy disks. The texture of mine was different than yours though, they puffed a bit, more smooth than textured and the batter looked much softer than the picture. What would cause that?
Hi Pippilada,
Probably the temperature of your butter, if your house was extra warm today, the butter might have softened a little too much. OR it could be the quality of the butter, lower quality butters contain more water in them and can impact the recipe for sure. But I am so proud of you for baking them! You do not have zero baking skills! You can bake! Hope that helps!
BONITA BUERGE
Been baking flat cookies for years until I finally started using high altitude recipes. These are my go-to chocolate chip cookies moving forward!!!
YAY Bonita!! Hope you look at my other high altitude cookies and baked goods too. I bake at 5280 feet above sea level, so everything is tested at high altitude and I have someone who tests at sea level too!
Kimberly
I’m obsessed with this recipe!! I usually never have luck with cookies and these turned out perfectly!
Yay!! So glad to hear that Kimberly! You might love my
Copycat Crumbl chocolate chip cookies too then!
Sue
I loved how you wrote the directions. When you said add flour, you said 2/1/2 cups, etc. there was no flipping back and forth to the ingredients. I rarely see that. Thank you and they are delicious.
I’m trying to update all of my recipes to have that feature!! So glad it helped!! And glad you loved the cookies!!
Susan M
Thank you for posting high altitude recipes! I live at 9,000 feet. Would there be any additional changes for this very high elevation? Thank you for your help.
Hi Susan, The biggest thing to do would be to watch their timing; baked goods liquids evaporate faster at altitude, so they can become dry easily. Start checking them on the early side. You might want to add 1-2 teaspoons of water to your dough as well to help with that evaporation. Ensure your baking soda is fresh, otherwise, you may want to take a pinch out of the 1 teaspoon of baking soda, but I think you will be okay. Good luck with them! I bake at 5280 and have people bake them successfully at higher elevations. Make sure you are using real butter, that is room temperature and make sure you cool your cookie sheets between baking. Hope that helps! Be sure to let me know how they turn out.
General High Altitude Guidelines
– Water and other liquids evaporate faster and boil at lower temperatures.
– Leavening gases in breads and cakes expand more quickly, which is why we bake a little hotter and reduce leavening.
– Make sure you increase the oven temp to my suggestion or when converting other recipes, increase by 25°
– Reduce your baking time by about 5-8 minutes per 30 minutes of baking time.
– From my suggestions, you might decrease the leavening (baking soda and baking powder) by another ½ teaspoon.
– Try adding a teaspoon or two extra of liquid per recipe, it can be water, milk or any liquid you are already adding to your recipe.
Kathleen
Susan M
Thank you, thank you, thank you! Those are very helpful and easily understood suggestions!
You are so welcome!!
Mary Mele
haven’t tried this yet…but…assuming you suggest adding the salt after cookie has cooled?
thanks
I actually sprinkle it on just as they come out of the oven, that way it will cling to the melty chocolate better.
Linds
I’ve been married for 18 years and have rarely made the same recipe. I am also one of those people you mentioned that hate refrigerating before baking. But I think because it wasn’t asking for 30 minutes or an hour, it was only 10 minutes, I actually gave this recipe a try. I am so grateful I did because it’s my new go to official repeat recipe! My whole family agrees that these are the best chocolate chip cookies around. I used your suggested measurements for low altitude. FYI.
Awe, thank you Linds! So appreciate your kind words!!
Kameron
The “BEST” Cookies I’ve ever made!!! ???????? They are perfect! We absolutely love them! Thank you so much for sharing your recipe! ???? I will forever continue using this recipe.????????
Sincerely, Kameron
Thank you, Kameron for making my month!! So glad you love these cookies!!
Heather
Great recipe! I live in Denver and this is my new favorite chocolate chip cookie recipe. They come out perfect every time! Thank you!
Thanks for making my month! So glad you loved them! Hope you try some of our other cookies.
Michelle
These are absolutely the best cookies!!!! I’ve received rave reviews by everyone! Thank you so much for sharing this amazing recipe!!!!!
So glad you loved them.
mary
Thanks for a GREAT recipe! these were the perfect texture and flavor! Few Changes: I made them GF with King Arthur GF flour 9my favorite) and browned my butter because browned butter makes the world go round! Used all measurements as is for high altitude here at 6,200 feet and they were FANTASTIC!
Love it Mary!! King Arthur is my favorite GF flour too!! Thank you!
Alex
This article was all over the place and so long!! It was confusing how you talk about sea level recipe at the top so I’m like am I reading the sea level or high altitude recipe? Please organize better and get to the recipe before all the tips
So sorry about that Alex, I should probably redo this recipe as it was one of my first. But I just haven’t had a chance to do that yet.
The recipe card has all the info for both sea level and high altitude on it and I have a jump to recipe button at the top of my post. But so sorry you were frustrated.
Geoff
Jeepers Alex chill out..
Start your own recipe blog if you think you can do better!
Thank you Geoff, you are sweet, but I’m used to it.
Heather
I’ve been using other High Altitude chocolate chip cookie recipes and this is the first time I’ve used this recipe. It was a great outcome and these cookies were loved by all. Thanks for the easy recipe, and I started at 350 and baked the cookies for ten minutes and then the next two batches, I increased the temp to 360 and baked them for about 8 minutes. I also added in a 1/4 tsp of baking powder. Thanks again for the great recipe.
Thank you so much Heather, love your tips as well! It’s our go-to recipe for sure!
Claire
I live in Denver and I followed the recipe exactly except I skimped on the baking soda and these still came out with a cake/muffin texture instead of a cookie texture. They are tall and fluffy, so much so that they taste like a muffin instead. What could I have done wrong???
Hi Claire, so the most common thing would be your flour. Here are a few things that could have played into your cookies being cakey:
Did you use all-purpose flour (I always use unbleached)? And watch how you measure it, scoop into your measuring cups with a spoon and then level.
Did you use bigger than large eggs?
Did you spend plenty of time whipping your butter and creaming with the sugars?
I have had mine turn out flatter than I like them when I’ve used cheaper butters as they have a higher water content, but can honestly say I’ve never had them turn out cakey. And you followed the reduced amounts of sugar and increased amounts of flour along with the water?
Curious why you skimped on the baking soda, I have adjusted this for altitude as I live in the Denver metro area too, so baking soda should be spot on.
Tracy
I’ve been using this recipe for years and my friends always beg me to bring these cookies to every event. The only thing I do differently is I leave the cookie dough in the fridge over night to chill before baking. I have better luck with them that way. Thanks for a great recipe!
I love how you’ve made them yours Tracy!! Thank you for sharing your kind comment!
Love your tips Tracy, so glad you love these cookies as much as wel do!
Cyndi
These are absolutely the best gluten-free cookies !! My hubby just loves them !! And we live at 4600 ft ! Thank you so much !!
Wahoo, I love it Cyndi, I have made a lot of desserts gluten free but I have not tried these! Would love to know what GF flour you replaced it with? Thank you for your kind comment!
Denver Chick
Thank you for making this recipe! Very tasty but mine were a bit flat and brown on the edges. I live in Denver and did the high altitude approach and weighed all my ingredients to try to be exact but perhaps I messed up somewhere, how do you adjust for this? I am refrigerating the dough overnight but if there is something I can do to tweak it and help the rest please let me know!
Two things I suggest, make sure your baking soda is active, that is oftentimes the biggest culprit and make sure your oven temperature is accurate, you can purchase an inexpensive oven thermometer to test that, many ovens (including my own) run hot or cold and that can make a big difference! Let me know if that works!
Sarah
These cookies turned out delicious, but they spread out a bunch. Why did my cookies turn out flat? I was hoping for some cookies with more volume and chewyness. Any suggestions? FYI: I’m low altitude and followed those instructions.
Tara Jackson
Hi! Can I use GF all purpose flour?
Hi Tara — I have never tried these cookies with GF AP flour, while I have had success with other bake goods I’ve never tried with these. Please let me know if you try and how they turn out!
Regina
If I only have refined sugar rather than the natural cane, should I adjust the amount the recipe calls for? Can’t wait to try these for Christmas!
Absolutely Regina, you just shouldn’t have to cream the butter and sugars as long. Also be sure to use the high altitude or sea level adjustments depending on where you live, as it’s either less or more sugar! Happy baking, hope you love them!
Merry Christmas,
Kathleen
Rhiannon
These are great. I am in the midst of using this recipe for the second time. This time, I’ve doubled the recipe to take some to work tomorrow. It’s the first day of students coming back to in-person learning since COVID-19 struck. It will be a nice treat. PS-I live in CO, too. ????
Helen
Hi, I am not much of a baker and have not done so yet in the altitude. I am also in colorado and have been itching to bake with some tips like yours here. is it okay if I do this with out a kitchen aid and just use a spoon? I also have been wanting to make chocolate chip cookies with toffee in it. If i add Skor toffee bar to the cookie mix will it mess with the recipe? Thank you so much and im excited to see how baking turns out!
Hello Helen!
Absolutely, but be ready for a bit of an arm workout! It’s been years since I’ve made with a spoon, if you have a hand mixer that would help in the beginning, then finish it off by hand, but absolutely it can be done, that’s how our grandparents did it! And YES, add Skor toffee for sure, shouldn’t mess with it at all! Can’t wait to hear how they turn out for you!
Happy High Altitude Baking!
Kenneth Burgett
I ran across the recipe and am anxious to make these cookies. I have a question about the temperature. The recipe gives the direction to preheat oven to 350-375 degrees. When cooking at low altitude, which temperature should be used?
Hi Kenneth, thanks for asking. For lower altitude if you are confident your oven heats accurately, I would bake them at 350 degrees. But every oven heats a bit differently, so try a batch and if necessary make adjustments. Hope they turn out great! Let me know!
Suzanne
These look so good! Does this batter work with other mix ins!
?
Hi Suzanne, they are SOO good and absolutely, I regularly change up the mix=-ns, just add about the same volume as what is in the recipe. I’ve used M&M’s, white, dark, milk chocolate chips, butterscotch, caramel chips, pretzel pieces, toffee bits, walnuts, etc. Let me know what you try! Kathleen
no
yes
Dawn Vandermillen
These cookies were delicious!! Easy recipe and baked up perfectly. Kathleen, you did it again! Another fantastic recipe from “The Fresh Cooky”. xo
Thank you my friend!! So glad you loved them.
Linda Krenz
There goes my diet! I can’t resist chewy chocolate chip cookies! Great recipe!
HAHA!! I cannot either Linda! Thank you!
Jennifer A Stewart
I am on the team chewy for sure and these were the best cookies I have ever tasted! I had to make another batch because I ate them all and there weren’t enough for my son and his friends LOL!
LOL! Thank you for posting this Jennifer!! I love that they are so easy to whip up!
Julie Menghini
Those cookies look absolutely amazing. Packaging cookie dough is a brilliant idea! I wouldn’t even know how to begin cooking at high altitudes!
Thanks Julie, my friends, neighbors and family have now come to expect packaged cookie dough! LOL!
michele
This recipe completely worked today — in Denver Colorado! Nice and chewy texture and we devoured every LAST ONE OF THEM!
Michelle
This is now my go-to recipe! These tips are great! Thank you!
Michelle Nahom
This is my new go-to recipe for chocolate chip cookies! So many great tips!
Michaela Kenkel
This post is so helpful! Sending it to my friend in Estes Park, CO!
My friends (at altitude) love this recipe! Thanks for sharing!
Deb
Chocolate chip cookies are life, love this recipe!
ohiocook
Thank you for following my blog, look forward to catching up on yours!
Amber
Just so you know the concern with raw cookie dough is actually the flour used, not the eggs!
Thanks Amber, good point. I think more people are concerned with the eggs, but you’re right that’s why it’s suggested to heat treat the flour.
Vanessa
This looks so good! How long does cookie dough keep in freezer?
Thank you, that’s a great question! 3 months is ideal, but I’ve “discovered” older dough balls buried and they baked up just fine. But honestly, they usually don’t last much more than a few week with all of the teenagers coming to our house!
Suzanne
These look so good! It would be fun to make them with kids!
Thank you Suzanne, it’s probably the ONE cookie I’ve been able to get my kids to bake with me! So fun!
Amy
Two questions. Sorry if they’re stupid! Lol
How do I know if I am in high altitude or not?
Salted or unsalted butter?
Thank you!
Hi Amy — No stupid questions! High Altitude is really anything over 5200 ft and you may use either salted or unsalted butter, I use salted, but I tend to like my baked goods a titch saltier. I’ll make a few comments based on your questions to the recipe.
CINDY K
Follow up to making these amazing cookies…Grown son, “new recipe mom?” Me answering, “yes! and this one doesn’t come out of the yellow package!!”
Storage tip: store unbaked dough in freezer in a ziplock bag inside a BROWN bag, otherwise, if they are in sight, you will eat a doughball every time you open the freezer!!
Lol!! That’s hysterical!! I do kind of tuck mine away.
Kimberly
Your cookies are the most amazing cookies, can’t wait to try baking some myself! Beautiful pictures 🙂
Kimberly Roberson
These are absolutely AMAZING cookies. I’ve been looking for a high altitude chocolate chip cookie recipe for years and this is it – chewy in the middle and crunchy on the outside. Thank you!
Fabulous Kimberly, so glad you loved them. Thanks for making a comment!
Kimberly Roberson
These are absolutely AMAZING cookies. I’ve been looking for a high altitude chocolate chip cookie recipe for years and this is it – chewy in the middle and crunchy on the outside. Thank you!
Kimberly
Your cookies are the most amazing cookies, can’t wait to try baking some myself! Beautiful pictures 🙂
Thank you my friend! When you do, let me know how it went!?
Kimberly Lefever
Finally made them, not sure what took me so long but they are delicious! My new favorite go to recipe for warm chewy chocolate chip cookies!
Aw thank you Kimberly!!
Corinne
Can’t wait to try making these—–like you, since moving to Colorado I’ve been on the quest for the perfect chocolate chip cookie! My Mom’s recipe was perfect in CA, but I’ve never been able to tweak it for altitude. Thanks for sharing….excited to see what else you have in store for us! 🙂
I’m so excited for you to try it Corinne! Let me know how it goes.
Cindy
Every year I search for the perfect fancy recipe for our Christmas cookie exchange, and my husband and son say, “why can’t you just make chocolate chip!” Looking forward to trying this recipe (at altitude) instead of cheating with the package.
YAY, so glad Cindy! Make them fancy by dipping them half way in chocolate and then in mini chocolate chips and then they are perfect for your Christmas Cookie Exchange!
Christine Fearing
Kathleen, I just got this blog from your mom. She’s very proud of you. Everything looks so delicious. I can hardly wait to try out some of the recipes once I get my daughter, Lisa, to take me to the market for ingredients.
Wishing you all the luck and success in your new venture. Lovingly, Christine
Thank you Christine, that is wonderful! My mom is kind of a gusher, I love her! Thank you for your kind and sweet words, I hope everything turns out great, let me know how they work for you!
Tracey Maggio
3 kinds of chips! I must be dreaming! Looks amazing and I love all the pictures!
Tracey Maggio
3 kinds of chips! I must be dreaming! Looks amazing and I love all the pictures!
Yes, Ma’am! 3 types, gives it the chocolaty amazing texture and volume it needs! Thanks Tracey! Let me know if you make them!
Allie
These look so YUM! I love the freezing tip. Can we have some on the 6th?!???
Of course Allie!! And they are yum, I’m pretty sure I’ve made them for you all a few times! But they really never get old do they! 🙂 Just finished making a double batch tonight as a matter of fact!