Chocolate Chip Cookies - high altitude

This recipe is for high altitude.

Ingredients:

  • 130 grams of unsalted butter, softened
  • 140 grams of granulated sugar
  • 130 grams of light brown sugar, packed
  • 5.4 grams of vanilla extract
  • 1 large egg + 10 grams extra egg yolk
  • 310 grams of all-purpose flour
  • 4 grams of baking soda
  • 1.4 grams of baking powder
  • 8.4 grams of sea salt
  • 200 grams of chocolate chips

Yields 24 cookies

Instructions:

  1. Preheat oven to 390°F. Line baking sheets with parchment paper.

  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

  3. Cream butter and sugars until smooth and fluffy (~2 minutes).

  4. Add egg, extra yolk, and vanilla, mixing until thoroughly combined.

  5. Slowly stir in the dry ingredients until just incorporated.

  6. Fold in chocolate chips.

  7. Chill dough for at least 2 hours (or overnight) for best results.

  8. Scoop about 2 tbsp of dough per cookie, spacing them 2 inches apart.

  9. Bake at 390°F for 7-9 minutes until edges are golden but centers remain soft.

  10. Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack.