Perfectly Puffy Chocolate Chip Cookies

Because you can never have enough chocolate chip cookie recipes, I bring you Perfectly Puffy Chocolate Chip Cookies. A little cake like and perfectly dense, these chocolate chip cookies have quickly become a favorite at Casa de Mountain Mama.

A cooling tray loaded with puffy chocolate chip cookies.

You know what I love? Chocolate Chip Cookies. I like them crispy and flat, fluffy and cake like, milk chocolate, dark chocolate, with nuts, without nuts, made into bars and sticks (yes, sticks!), baked into a skillet and everything in-between.

The ingredients laid our for making chocolate chip cookies: flour, sugar, brown sugar, chocolate chips, eggs, and vanilla.


I have a ton of chocolate chip cookie/bar recipes on the blog and for good reason. They seem to be everyone’s favorite, you know? While I’m not all that particular when it comes to chocolate chip cookies (can you tell?), my husband is firmly in the camp of thin and crispy- light on the chocolate chips, please. I really don’t discriminate when it comes to the iconic cookie unless it’s a crappy, store bought, full-of-fake-ingredient kind of chocolate chip cookie. Then, I’ll pass. Otherwise bring me a hot cup of milky tea and all the cookies.

A girl with flour all over her shirt because the mixer exploded while making chocolate chip cookies.
A mixer with flour everywhere. A baking disaster.


These particular cookies are exactly as I call them- puffy. They’re a little more cake like and not as caramel-y as a traditional chocolate chip cookie. It’s all in the method. This recipe is great because you don’t need to let the butter come to room temperature first- you microwave it just so that it’s slightly melty. These have a little more flour than a traditional cookie and the result is delicious. They’re sort of pudding like. But not in a weird way. 🙂

A close up of chocolate chip cookie dough. The dough is perfectly studded with chocolate chips. The dough is in a apple green stand mixer.


I always double a cookie recipe whenever I’m baking because that’s just how I roll. More cookies = better, right? Here are my best tips for freezings the extras!

– Make sure cookies are completely cool before putting in airtight bag and freezing.
– Don’t microwave the baked, frozen cookies- they’ll come to room temperature in minutes.
– If you decide to freeze the cookie dough (my preferred method), freeze the cookie dough balls on a cookie sheet in the freezer for an hour or so before transferring the cookie dough balls to an airtight baggie. Make sure to line the cookie sheet with parchment first!
– When baking frozen cookie dough, simply add 1-2 minutes of baking time.

A cooling rack filled with a dozen perfect chocolate chip cookies ready to be eaten!


This particular recipe has already been modified for high altitude but I get so many emails asking how to modify recipes for high altitude, I thought I’d give you my best tips for adjusting cookie recipes for high altitude!

– reduce the sugar by a few tablespoons.
– decrease the baking soda/powder by 1/4 teaspoon per 1 full teaspoon.
– increase the flour by a tablespoon or two.

I always think cookies take a little bit longer the higher in altitude you go so try adding 1 minute and go from there!

The perfect chocolate chip cookie- a close up of one chocolate chip cooking on a baking sheet.

photos by Deborah Dekoff/ recipe by Mountain Mama Cooks


Perfectly Puffy Chocolate Chip Cookies

  • Yield: 16 cookies 1x


A perfectly puffy chocolate chip recipe that has been modified to work at high altitude.


  • 8 tablespoons salted butter (one stick)
  • 1/2 cup white sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 2/3 cup your favorite chocolate chips (I like semi-sweet)


  1. Preheat the oven to 350F degrees.
  2. In a small bowl, combine flour, baking soda and salt; set aside.
  3. In a glass bowl, microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should well on it’s way to liquid form; remove from microwave.
  4. Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes. Add the vanilla and the egg; beat on low speed until just incorporated.
  5. Add the flour mixture and mix on low speed until a soft dough forms. Stir in the chocolate chips by hand with a large wooden or similar sturdy spoon.
  6. Roll the dough into 16 largish balls and divide between two cookie sheets that have been lined with parchment or a silicone baking mat.
  7. Bake for 9-11 minutes until the cookies look puffy and just barely golden. Take care not to over bake the cookies as they’ll continue to bake as they cool on the pan. Let the cookies cool completely on the baking sheet before removing.
  8. Store cookies in an airtight container on the counter or in the fridge- they’re my favorite when just chilled! The cookies also freeze beautifully.