Perfectly Pillowy High Altitude Chocolate Chip Cookies
After moving to a high altitude location, my baking escapades took a challenging turn, many recipes betraying me with flat outcomes. This high altitude adaptation of the beloved Nestle Toll House Chocolate Chip Cookies is my sought-after solution. With a delightful balance of buttery goodness, rich chocolate morsels, and a hint of nostalgia from the traditional recipe, these cookies are perfect for satisfying any sweet tooth. This recipe is tailored for altitudes reaching 5,200 feet (1,585 meters), ensuring your cookies are fluffy and delicious, not flat, even at elevation. With a flexibility to substitute your favorite baking chips—such as the divine chocolate caramel swirled ones—I can't wait for you to try this mouthwatering treat that promises to bring smiles to everyone around!
N/A
Servings
100
Calories
11
Ingredients
Ingredients
All-purpose flour
2 1/2 cups
Baking soda
1 teaspoon
Salt
1 teaspoon
Butter, softened
1 cup (softened)
Granulated sugar
2/3 cup
Brown sugar, packed
2/3 cup
Vanilla extract
1 teaspoon
Large eggs
2 (beaten)
Water
2 teaspoons
Toll House semisweet chocolate morsels
2 cups
Chopped nuts (optional)
1 cup (optional)
Instructions
1
Preheat your oven to 375°F (190°C), ensuring it’s fully heated before baking.
2
In a small bowl, whisk together the flour, baking soda, and salt until well combined.
3
In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture becomes light and fluffy.
4
Add the eggs, one at a time, to the butter mixture, beating well after each addition to ensure thorough mixing.
5
Gradually beat the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
6
Add 2 teaspoons of water to the dough, mixing until just incorporated.
7
Fold in the Toll House semisweet chocolate morsels and optional chopped nuts until evenly distributed.
8
Using a rounded tablespoon, drop cookie dough onto ungreased baking sheets, leaving ample space between each cookie for expansion.
9
Bake in the preheated oven for 8-10 minutes or until the edges are golden brown and the centers look set.
10
Allow cookies to cool on baking sheets for 2 minutes before transferring them to wire racks to cool completely.
11
For a pan cookie version, grease a 15x10-inch jelly-roll pan, prepare the dough as indicated above, spread evenly in the pan, and bake for 17-19 minutes.
Nutrition Information
5
Fat
12
Carbs
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this recipe unique for high altitude baking?
This recipe is a specific high altitude adaptation of the Nestle Toll House recipe designed to prevent cookies from becoming flat at higher elevations.
What altitude is this recipe specifically tailored for?
The recipe is tailored for altitudes reaching approximately 5,200 feet or 1,585 meters.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How should I prepare the dry ingredients?
Whisk together the flour, baking soda, and salt in a small bowl until they are well combined.
What is the process for creaming the butter and sugar?
In a large mixing bowl, cream the softened butter, granulated sugar, brown sugar, and vanilla extract together until the mixture is light and fluffy.
How should the eggs be incorporated?
Add the eggs one at a time, beating the mixture well after each addition to ensure they are thoroughly mixed.
What is the secret to mixing in the flour?
Gradually beat the flour mixture into the wet ingredients and mix until just combined, being careful not to overmix.
Is there a liquid addition to help with altitude?
Yes, you should add 2 teaspoons of water to the dough and mix until just incorporated.
When should I add the chocolate chips?
Fold in the Toll House semisweet chocolate morsels after the water has been incorporated into the dough.
Can I add nuts to these cookies?
Yes, you can optionally fold in 1 cup of chopped nuts along with the chocolate morsels.
How should the dough be placed on the baking sheet?
Drop the dough by rounded tablespoons onto ungreased baking sheets.
Do I need to grease the baking sheets?
No, the instructions specify using ungreased baking sheets.
How much space should I leave between cookies?
Leave ample space between each cookie to allow for expansion during baking.
How long do these cookies take to bake?
Bake for 8 to 10 minutes.
How can I tell when the cookies are finished?
The cookies are done when the edges are golden brown and the centers look set.
What is the cooling procedure on the pan?
Allow the cookies to cool on the baking sheets for 2 minutes before moving them.
Where should the cookies cool completely?
After the initial 2-minute rest, transfer the cookies to wire racks to cool completely.
Can I make these as pan cookies instead?
Yes, you can spread the dough into a greased 15x10-inch jelly-roll pan.
What is the baking time for the pan cookie version?
The pan cookie version should be baked for 17 to 19 minutes.
How much all-purpose flour is needed?
The recipe requires 2 1/2 cups of all-purpose flour.
How much butter is required?
You will need 1 cup of softened butter.
What are the sugar requirements?
The recipe calls for 2/3 cup of granulated sugar and 2/3 cup of packed brown sugar.
How much chocolate is used?
The recipe uses 2 cups (or one 12-oz. package) of Toll House semisweet chocolate morsels.
Can I use different types of chips?
Yes, you can substitute with other flavors like chocolate caramel swirled chips.
How many calories are in one cookie?
Each cookie contains approximately 100 calories.
What is the fat content per cookie?
Each cookie has approximately 5 grams of fat.
What is the carbohydrate count?
Each cookie contains about 12 grams of carbohydrates.
How much protein is in a cookie?
There is approximately 1 gram of protein per cookie.
Does the recipe use baking powder or baking soda?
This recipe uses 1 teaspoon of baking soda.
What size eggs should be used?
The recipe calls for 2 large eggs.