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)
- Preheat the oven to 350F degrees.
- In a small bowl, combine flour, baking soda and salt; set aside.
- 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.
- 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.
- 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.
- Roll the dough into 16 largish balls and divide between two cookie sheets that have been lined with parchment or a silicone baking mat.
- 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.
- 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.