High Altitude Chocolate Chip Cookies

contributed by Laura Thompson

this recipe is from the Nestle Tollhouse Website, and it’s spot on for making great chocolate chip cookies at altitude.

2  1/2 cups flour

1 tsp baking soda

1/2 tsp salt (I use unsalted butter–you might use less salt if your butter is salted)

2/3 cup white sugar

2/3 cup brown sugar

1 cup (2 sticks) butter, softened to room temp

1 1/2 tsp vanilla extract (recipe calls for one, but I like a little more)

2 large eggs

2 cups chocolate chips

1 cups chopped nuts (optional)

2 tsp water (for adding in if the flour has made the mixture too stiff)

3 heaping tsp cinnamon (this is my personal fave thing to add-it’s totally optional)


combine flour, baking soda, salt, and cinnamon (if you use it) in small bowl, blend with fork until mixed together, set aside

beat butter, sugar and vanilla till creamy. add eggs one at a time, beat well after each addition. Gradually beat in flour mixture, and the 2 tsp of water if the mixture is too stiff to work with. Stir in chocolate chips and nuts

Drop by rounded tablespoons onto ungreased cookie sheets


spread onto a GREASED 10×15 or larger jelly roll pan for perfect pan cookies


bake 8-10 min for drop cookies

12-17 minutes for pan cookie


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