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:
Preheat oven to 390°F. Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Cream butter and sugars until smooth and fluffy (~2 minutes).
Add egg, extra yolk, and vanilla, mixing until thoroughly combined.
Slowly stir in the dry ingredients until just incorporated.
Fold in chocolate chips.
Chill dough for at least 2 hours (or overnight) for best results.
Scoop about 2 tbsp of dough per cookie, spacing them 2 inches apart.
Bake at 390°F for 7-9 minutes until edges are golden but centers remain soft.
Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack.