Now you can have thick and chewy chocolate chip cookies at any altitude with these High Altitude Chocolate Chip Cookies! PLEASE NOTE: These cookies are thick and hearty. They are not thin or soft. If you prefer a thinner, chewier chocolate chip cookie, check out my Whole Wheat Chocolate Chip Cookie Recipe (it's also made for high altitude!).Note the size of the eggs you use as it can greatly affect the outcome of these cookies. Also, weigh the flour for the best end result!
Preheat the oven to 365 degrees Fahrenheit and line 2 large cookie sheets with parchment paper.
In a large mixing bowl with a hand mixer or in a bowl of a stand mixer with a paddle attachment mix together the melted butter, brown sugar, and white sugar on medium speed for 30 seconds -1 minute, or until all the butter is mixed into the sugars. Scrape down the sides of the bowl.
Add the eggs and vanilla to the butter mix and run on medium speed again until the mixture is a pale tan color. Scrape down the sides of the bowl again.
In a medium-size mixing bowl, lightly whisk together the flour, baking soda, and salt with a fork.
Add half of the flour to the creamed butter mixture. Mix the flour in at low speed for 20-30 seconds, or until the flour is absorbed into the wet ingredients. Scrape down the side of the bowl and add the rest of the flour to the bowl and mix on slow speed until the flour is incorporated. Scrape down the sides of the bowl and mix on medium speed for 15-30 seconds, or until the dough forms a craggy mass.
Remove the mixer or mixing attachment and fold in the chocolate chips with a rubber scraper or wooden spoon.
Scoop out the dough in heaping 2 tablespoons and roll into balls. Lightly press down on the cookies and place them about 2-2.5 inches apart from each other.
Bake the cookies for 13-15 minutes, or until the cookies are golden brown on the bottom and around the edges.
Remove the cookies from the oven and place the baking sheet on the wire cooling rack. Cool the cookies for 5 minutes and then move them directly to the wire cooling rack. Let cool to room temperature.
Notes
*Preferably white whole wheat flour but regular whole wheat flour also works.These cookies can be store for 3-5 days at room temperature in an air-tight container or in the freezer for 2-3 months in a freezer-safe container.