The BEST Chocolate Chip Cookies

An American tradition, the ultimate chewy chocolate chip chewy cookie, crisp on the edges, soft, and chewy centers. Customized for high altitude, but adjustable for all elevations.

Chewy center; crispy, caramelized edges, not too fat, not too thin, the BEST Chewy Chocolate Chip Cookies! Below I share my secrets, tips and hacks for achieving the perfect chocolate chip cookie at altitude or sea level!! They are, after-all, THE quintessential, iconic American cookie!

BAKING COOKIES AT HIGH ALTITUDE

Baking can be a bit of a challenge especially living at altitude! Since moving to Colorado more than 25 years ago, I’ve made it my goal to achieve the BEST, chewiest, most chocolatey, chocolate chip cookies. 

See that cookie on the left smiling at you!

My hope for this blog is to encourage others to try something new, remove fears about adapting a recipe to your taste, try a new recipe and most importantly to return to the family table and invite others to join you!

CHEWY COOKIES AT SEA LEVEL

SEA LEVEL INSTRUCTIONS| No problem, I’ve provided recipe adjustments for sea level or other non high altitude locations, but please follow instructions below for the best, chewiest chocolate chip cookies!

Cream softened butter for 2-3 minutes, until fluffy, light and silky.

TIPS WHEN BAKING WITH ALL NATURAL CANE SUGAR

All natural cane sugar is typically more coarse than refined white sugar, so creaming the mixture longer is key

Creaming closer to the 4 minute range so that it breaks the larger crystals down further giving you a light, fluffy base.

Plop eggs into batter, one at a time with mixer on medium-high. Mix each egg for a full minute. Scraping down the sides of the bowl after each addition.

While eggs are creaming; measure all-purpose flour, soda and sea salt into a large mixing bowl and whisk to combine all ingreds. Dribble vanilla into batter; have you ever tried making your own Homemade Vanilla, it’s the best! Just two ingredients, a little time and love and a whole lot cheaper. 

Turn mixer to lowest setting, add all-purpose flour a little at a time. Pour in a couple teaspoons of water* with each flour addition. Let it mix for a second, then add more until all flour is incorporated. Scrape down sides, making sure all of your flour is incorporated, careful not to overmix. *Do not add water for sea level.

INGREDIENTS

• 1 cup (2 sticks), softened butter (the real deal, no substitutes)
• ? cup all natural cane sugar ¾ cup if not high altitude
• ? cup brown sugar, packed [¾ cup if not high altitude]
• 2 large eggs (take out 20-30 minutes to warm slightly)
• 1 tsp pure vanilla extract
• 2 ½ cups all purpose flour 2 cups if not high altitude
• 1 tsp baking soda
• 1 ¼ tsp kosher salt
• 2 tsp water [omit, if not high altitude]
• 1 cup chocolate chips (use a good quality chocolate chip)
• ½ cup mini chocolate chips
• ? cup chocolate chunks
• Flaky Sea Salt for sprinkling on top of baked cookies (optional) I love Maldon Flaky Sea Salt

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