The Ultimate High-Altitude Chocolate Chunk Cookies
These high-altitude optimized chocolate chunk cookies are the perfect balance of crispy edges and a soft, chewy center. Made with cold cubed butter for structure, a mix of brown and granulated sugar for the best texture, and extra chopped chocolate bars, these cookies are designed to hold their shape and stay gooey at higher elevations. A touch of whole milk prevents dryness, while chilling the dough enhances flavor and texture. For an extra indulgent finish, reserved chocolate chunks are pressed on top before baking, creating pools of melty chocolate in every bite. Sprinkle with flaky sea salt for the ultimate gourmet touch.
Ingredients
- 2 ½ cups 315g all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup 226g unsalted butter, cold & cubed
- ¾ cup 150g light brown sugar, packed
- ? cup 67g granulated sugar
- 2 tsp vanilla extract
- 2 large eggs cold
- 2 tsp whole milk extra moisture to prevent dryness
- 2 Baking Chocolate Bars about 10–12 oz high-quality chocolate bars, chopped into chunks (reserve some for topping before baking)
- Flaky sea salt optional, for topping
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl.
- Beat the cold, cubed butter with both sugars for 3-4 minutes until fluffy.
- Incorporate eggs & vanilla
- Mix in the flour mixture gradually, stopping as soon as combined.
- Stir in most of the chopped chocolate, reserving some pieces to place on top before baking.
- Cover and refrigerate the dough for 30 minutes to 24 hours (chilling helps prevent excessive spread at altitude).
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Scoop 3 tbsp-sized dough balls onto the sheet, leaving 2 inches apart.
- Press a few reserved chocolate chunks on top of each dough ball.
- Bake for 9-11 minutes, until edges are golden but centers look slightly underbaked.
- Let cookies rest on the hot pan for 5 minutes, then transfer to a cooling rack.
- Sprinkle with flaky sea salt while warm (optional).