High Altitude Chocolate Chip Cookies
These classic chocolate chip cookies are soft and chewy with gooey melted chocolate throughout. Chilling the dough helps keep the cookies thick and bakery-style. They’re simple, nostalgic, and perfect served warm with a glass of milk.
Ingredients
- 1/2 cup unsalted butter softened (113 g or 1 stick)
- 1/3 cup granulated sugar 65 g
- 1/3 cup light brown sugar packed (75 g)
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg room temperature
- 1 1/2 cups all-purpose flour 195 g
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips 85 g or 3 oz
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, briefly cream together the softened butter, granulated sugar, and brown sugar just until combined. Do not whip excess air into the mixture.
- Mix in the vanilla extract and egg until fully incorporated, being careful not to overbeat the dough.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover and chill the dough for at least 30–60 minutes.
- Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 2 to 3 Tablespoons of dough for medium size cookies. Roll into a ball and repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 9–10 minutes, or until the edges are set and just barely golden.
- Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Avoid overmixing or whipping too much air into the butter mixture for a chewier, more classic texture.
- The cookies may look slightly underbaked in the center when removed from the oven, but they will continue to set as they cool.
- Chilling the dough helps prevent excess spreading.