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How to Make Chocolate Chip Cookies at a High Altitude

Penelope Bucket is a professional chef. Her experience includes managing busy ski resort restaurants to beautiful lake side dining.


This high-altitude recipe is baked at 4000 feet.

Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

12–15 large cookies or 24 small cookies


  • 4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon dark chocolate powder
  • 2 cups white sugar
  • 2/3 cup butter, softened
  • 2/3 cup oil, any brand
  • 6 eggs, whole
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1 1/2 bag milk chocolate chips
  • 1/4 teaspoon salt, kosher or Celtic

Utensils Needed

  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Scoop
  • Baking sheet
  • Parchment paper (optional)
Gather Your Ingredients and Utensils

Gather Your Ingredients and Utensils

Quick Instructions

  1. Cream the butter, oil, and sugar together until smooth.
  2. Add the vanilla, honey, and eggs. Then, mix with a spoon or your hand until all ingredients are incorporated evenly.
  3. In a separate bowl, add all the dry ingredients together (flour, dark cocoa powder, baking soda, baking powder, and salt). Use a whisk to evenly spread all the dry ingredients together and remove any lumps in the flour.
  4. Add the wet ingredients to the dry and mix with your hands into a dough. Please wear single-use disposal gloves on your hands.
  5. Add in the chocolate chips and mix again.
  6. Scoop onto a cookie sheet, and flatten the raw cookie completely.
  7. Bake at 350 degrees for 10 minutes in a convection oven. Time and temperature could vary with a home conventional oven.
Lots of Chips

Lots of Chips

Tips for Better Batter

After much trial and error, I have gotten this recipe down pat. Turns out great cookies every time. I learned to use only white sugar and honey and eliminated any brown sugar.

The batter should be firm and soft. If it is too dry, add more oil, not more butter.

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Read More From Delishably

Every single batch every single time, I first do a tester cookie. You may need to add more oil or perhaps more eggs.

More eggs will make the cookie more cake like; more oil will help them spread a little bit. The higher the altitude, the more you may have to adjust those 2 ingredients in the batter.

The Scoop

The Scoop

If you use a scoop, you will get even-sized cookies. If you do not have one, simply use your hands.

Using parchment paper is optional, but having one sure makes cleaning the pan is easier. The cookies do not stick to the paper, so there's no need to pan spray or butter the pan with the paper.

It is important though to use pan-spray on the corners of the paper if using a convection oven, as the oven fan will blow the paper corners into your cookies. So spray the corners of the pan then stick the paper to it. This method saves you an exasperated expletive or two when you pull your cookies out of the oven.


It is very important to press the cookie flat—completely flat. It seems at altitude with more flour they will not melt out on their own.

The cookies need your help so go ahead smash them down. The more you press the bigger the cookie.

The cookies will puff and bake up nice and wonderfully gooey.



Sometimes I add a bit of decorating. If you have the time, go for it.

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