Holy Grail High Altitude Chocolate Chip Cookies

"These cookies are chewy inside and slightly crisp on the outside; delightfully buttery and full of tiny, melty little chips that ensure plenty of chocolate in each bite. This receipe works beautifully at elevations of 5,000 – 10,000 feet."
-- @butterandair
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 3 dozen cookies

Recipe Card


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup + 2 tbs granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla
  • 1 cup mini semi-sweet chocolate chips (or other size/shape chips of your choice)


  • Step 1

    Preheat oven to 325° and set rack in middle of oven. Line a baking sheet with a silicone mat or parchment paper.

  • Step 2

    Combine flour, baking soda, and salt; set aside. With a hand or stand mixer, cream room-temperature butter and sugars together at med-high speed until very light and fluffy, about 3 minutes. Add eggs one at a time; mix thoroughly after each. Add vanilla, scrape down bowl, and combine.

  • Step 3

    Using a medium cookie scoop, place 2-TB balls of dough on the baking sheet, about 2 inches apart. Bake for 13-15 minutes, until the bottoms are lightly browned and the tops look slightly undone.

  • Step 4

    Allow to cool on pan for a couple of minutes, then transfer cookies to a cooling rack. Once cool, store in an airtight container for up to a week (they start getting a bit dry after a couple days, but they rarely last that long in my house).

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