High Altitude Chocolate Chip Cookies

Step 1

Preheat the oven to 365 degrees Fahrenheit and line 2 large cookie sheets with parchment paper.

Step 2

In a large mixing bowl with a hand mixer or in a bowl of a stand mixer with a paddle attachment mix together the melted butter, brown sugar, and white sugar on medium speed for 30 seconds -1 minute, or until all the butter is mixed into the sugars. Scrape down the sides of the bowl.

Step 3

Add the eggs and vanilla to the butter mix and run on medium speed again until the mixture is a pale tan color. Scrape down the sides of the bowl again.

Step 4

In a medium-size mixing bowl, lightly whisk together the flour, baking soda, and salt with a fork.

Step 5

Add half of the flour to the creamed butter mixture. Mix the flour in at low speed for 20-30 seconds, or until the flour is absorbed into the wet ingredients. Scrape down the side of the bowl and add the rest of the flour to the bowl and mix on slow speed until the flour is incorporated. Scrape down the sides of the bowl and mix on medium speed for 15-30 seconds, or until the dough forms a craggy mass.

Step 6

Remove the mixer or mixing attachment and fold in the chocolate chips with a rubber scraper or wooden spoon.

Step 7

Scoop out the dough in heaping 2 tablespoons and roll into balls. Lightly press down on the cookies and place them about 2-2.5 inches apart from each other.

Step 8

Bake the cookies for 13-15 minutes, or until the cookies are golden brown on the bottom and around the edges.

Step 9

Remove the cookies from the oven and place the baking sheet on the wire cooling rack. Cool the cookies for 5 minutes and then move them directly to the wire cooling rack. Let cool to room temperature.