When I lived in Texas, I relied heavily on my sister-in-law’s fabulous chocolate chip cookie recipe. They are perfection—soft and chewy with just the right amount of crispy edges. However, everything changed when I moved to Colorado, sitting over 6,000 feet above sea level. My cookies, once perfect, turned into sad, thin discs that spread uncontrollably, melting into one another on the baking sheet.
I quickly learned that high-altitude baking is a whole different beast! After many failed batches and quite a bit of frustration, I finally found a solution that worked in my new environment. The trick wasn’t just adjusting the sugars or flour—it was changing the fat content. By using an equal mix of butter and shortening, I found that the cookies gained the stability they needed to avoid excessive spreading. The butter adds flavor, while the shortening helps the cookies hold their shape during baking.
One of my favorite types of chocolate chip cookies are those with hints of caramel and toffee. To capture that flavor, I chose to use dark brown sugar in this recipe, but you can easily substitute with light brown sugar if you prefer a subtler taste. To make the chocolate chips stand out even more, I add a touch of espresso powder, which deepens the chocolate flavor without overpowering the other ingredients.
As a final touch, I like to sprinkle a bit of kosher or flake salt on top before baking. That bit of salt perfectly complements the sweetness and brings out the toffee-like richness in each bite. You can also sprinkle on some crushed pecans for even more decadence.
I find that on some days, I need to adjust the flour amount. I suggest adding the last 1/2 – 3/4 cup little by little to reach the right dough consistency—you want it to come together without being too dry or sticky.
Many Colorado bakers also recommend refrigerating your dough before baking, which does help prevent spread and allows the flavors to meld. However, I’ll admit—I don’t always have the patience or time to refrigerate my dough. I actually prefer a flatter cookie to a tall, cakey one, and skipping that step gives me just the texture I love.
Here’s my high-altitude adaptation of the classic chocolate chip cookie recipe for anyone baking at elevation. Happy baking!
Ingredients
- ½ C butter, softened
- ½ C shortening Crisco stick - butter-flavored
- 1 C granulated sugar
- 1 C dark brown sugar, packed or substitute with light brown sugar
- 2 lg. eggs room temperature
- 1 T vanilla extract use 2 tsp's if you like a less-sweet cookie
- 3 C all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/4 tsp espresso powder (optional)
- 2 C semi-sweet chocolate chips sometimes I use a mix of semi and milk chocolate chips
- ½ C mini chocolate chips (optional) to ensure chocolate in every bite!
- crushed pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. 3. **Add eggs** one at a time, followed by vanilla, mixing until combined.4. In a separate bowl, **combine 2 cups of flour**, baking soda, espresso powder (optional), and salt. Add this to the wet ingredients and mix until just combined.5. Gradually **add the remaining 1 cup of flour** in 1/4 cup increments. Adjust as needed—you don’t want the dough to be too dry or too sticky.6. On low speed, **fold in the chocolate chips**.7. 8. **Bake** for 10-12 minutes, until the edges start to caramelize.9. Remove from the oven and let the baking sheet cool on a rack for a few minutes before transferring the cookies.
- Using a hand or stand mixer, cream the butter, shortening, and sugars together until light and fluffy.Add eggs one at a time, followed by vanilla, mixing until combined.
- In a separate bowl, combine 2 cups of flour, baking soda, espresso powder (optional), and salt. Add this to the wet ingredients and mix until just combined.Gradually add the remaining 1 cup of flour in 1/4 cup increments. Adjust as needed—you don’t want the dough to be too dry or too sticky.On low speed, fold in the chocolate chips.
- Using a cookie scoop, place the cookies on the prepared baking sheets. If desired, sprinkle crushed pecans on top of each cookie and press in gently using the heel of your hand. Add a small sprinkle of kosher or flake salt on top.
- Bake for 10-12 minutes, until the edges start to caramelize.Remove from the oven and let the baking sheet cool on a rack for a few minutes before transferring the cookies.
