Mile-High Chocolate Chip Cookies

Mile High Chocolate Chip Cookies made with semisweet chocolate. Photo by Kelly Ann Senyei. Baking at a high altitude can be pretty tricky and can lead to cupcakes that fail to rise or cookies that are rock-hard. This recipe adjusts for the many perils caused by high altitude baking by reducing the amount of sugar to account for the drier climate. Just like a basic cookie recipe you can customize your batch with any variety of nuts, dried fruits or different types of chocolate.


Mile-High Chocolate Chip Cookies

Yield: 2 dozen cookies

Prep Time: 20 min

Cook Time: 15 min


2 sticks unsalted butter, softened
2 eggs
3/4 cup packed brown sugar
3/4 cup white sugar
1½ teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 cup semisweet chocolate chips


Preheat the oven to 325ºF.

In a mixmaster, cream together the butter, brown sugar and white sugar.

Add the eggs and vanilla and mix well.

Sift together the baking soda, salt and flour.

Slowly add the dry mixture to the wet ingredients and mix until well blended.

Stir in the chocolate chips.

Scoop the dough into mounds of your desired size and place them on a baking sheet lined with parchment paper.

Bake until the cookies are flat and golden brown in color (anywhere from 8 to 15 minutes depending on your oven).


Leave a Reply

Your email address will not be published. Required fields are marked *