Recipes | Best High Elevation Chocolate Chip Cookie

I have been on the hunt and with a good base and a few tweaks, I’ve found JUST the perfect cookie. We’ve been gobbling them up throughout this funky quarantine and we’ve been sharing little sets of them wrapped up in parchment and tied with butcher’s string.

I N G R E D I E N T S

1 C Muscovado (or dark brown sugar)
1/4 Unbleached Cane Sugar
1 C. Room Temp Salted Butter
2 (M to L) Farm Fresh Eggs
1 C. Unbleached All-Purpose White Flour
1 C. Unbleached Wheat Flour (you can scratch the wheat and just use white)
1 Tsp Baking Soda
1/2 Tsp Kosher Salt Flakes
1.5 Tsp Pure Vanilla Extract
3 Cups Whole Rolled Oats
1/2 C. Mini Semi-Sweet Chocolate Chips
1 C. Dark Chocolate Chips

I N S T R U C T I O N S

Pre-heat oven to 350
With mixer combine butter with sugars.
Add first egg and blend.
Add second egg and blend.

In a separate bowl mix dry ingredients together.

With mixer slowly combine dry ingredients into the wet batter previously prepared.
Once mixed, add vanilla.

From here scrape down the sides of the bowl so batter is all together.
Add oats and slowly blend just until combined.
Add chocolate chips, blend just until combined.

Remove from mixing station and use a spatula to combine all dough together.
Using the 1 Tablespoon measuring tool scoop large portions of cookie dough onto a large tray.

Bake for 11 minutes and remove immediately onto a cooling rack or paper towel.
(**This is the perfect combination at 7000 feet elevation)