High Altitude Chocolate Chip Cookies
Chocolate chip cookies are universally loved, which of course means I bake them for pretty much any occasion that calls for cookies. I love chocolate chip cookies so much that I have numerous versions, and this high altitude adaptation is always one of the first things I bake after arriving at my 8,750ft destination in Colorado (after I’ve adjusted to the exhaustingly thin air, that is). High altitude baking can be frustrating, but it has its advantages as well; cookies that are chewy on the inside but crispy on the outside (my favorite kind) are easier up here thanks to the drier air. Trading out some of the butter for cream cheese helps to soften the center.
The ratios vary from recipe to recipe, but most traditional chocolate chip cookie recipes contain both brown and white sugar; brown sugar is more flavorful (due to the molasses), while granulated sugar helps to amplify the crispiness. I love a flavorful cookie, so I even include a few tablespoons of molasses in order to amplify the brown sugar flavor. As is the case with all high altitude baked goods, these chocolate chip cookies run the risk of being too dry, so I include a few tablespoons of water for moisture. Chocolate chip cookie dough also benefits from sitting in the refrigerator overnight before baking; I recommend mixing the dough a day or two before you plan to bake it, if possible.
Finally, cookie dough can be frozen for later use. You can freeze it either in a log for slice and bake cookies, or in balls on a parchment lined cookie sheet and, once frozen, stored in a Ziploc bag. Increase baking time for frozen cookies by one minute.
High Altitude Chocolate Chip Cookies
1½ sticks butter (¾ cup) - room temperature - 6 ounces or 170 grams
¼ cup cream cheese (full fat) - room temperature - 2 ounces or 57 grams
⅔ cup granulated sugar - 4.7 ounces or 133 grams
⅔ cup packed light brown sugar - 5 ounces or 142 grams
½ teaspoon kosher salt - 3 grams
2 tablespoons molasses (not black strap) - 1.5 ounces or 43 grams
1 tablespoon + 1 teaspoon vanilla extract - 0.8 ounce or 23 grams
1 large egg—room temperature
2½ cups all-purpose flour - 10.6 ounces or 300 grams- see note on accurately measuring flour here
¼ cup cornstarch - 1 ounce or 28 grams
1½ teaspoons baking soda - 9 grams
3 tablespoons + 1 teaspoon water - 1.7 ounces or 47 grams
2 cups semisweet or bittersweet chocolate chips - 12 ounces or 340 grams
Beat butter and cream cheese together until blended. Add sugars and continue to beat until light and fluffy, scraping bowl as needed. Add kosher salt and molasses, beating until blended. Add egg and vanilla, again beating until blended and scraping bowl as needed.
In a separate bowl, combine flour, cornstarch, and baking soda. Add half of the dry ingredients to batter and slowly mix until just beginning to combine. Add water and continue mixing. Add remaining dry ingredients and mix only until combined. Stir in chocolate chips. Wrap in plastic wrap and refrigerate for at least a few hours (preferably overnight).
Preheat oven to 350°F (177°C). Spoon cookie dough onto parchment lined (or greased) cookie sheets and bake in preheated oven for ~12 minutes.
