I think it’s fair to say that everyone loves a good chocolate chip cookie, right? The simplicity, the nostalgia, the ease at which you can whip up a batch, you just can’t go wrong. It seems that everyone has their “favorite” chocolate chip cookie recipe and I’m no different. My chocolate chip cookie recipe relies on browned butter and a heavy hand of brown sugar which produces a nearly perfect cookie. It’s given me no reason to look elsewhere for a new recipe.


But I keep hearing/reading/seeing blog posts on The New York Times Perfect Chocolate Chip Cookie. It’s been two year since the article and recipe first debuted and everyone that’s made it has absolutely raved about it. I suppose you could say I gave into the peer pressure because last week I decided to have my hand at the now infamous cookie.


It’s fair to say that this cookie is unconventional at best. Instead of all-purpose flour, the recipe calls for a mixture of cake and bread flour. And after making the dough, you have to let it sit and chill for 24-36 hours. The recipe calls for making 3.5 oz dough balls that are supposed to result in a 5-inch cookie but I just couldn’t pull the trigger on that one. Mine were closer to golf ball size, just about 2 oz.


Because I live high about sea level (7000 feet), I adapted the original recipe for high altitude. No way was I going through all this work to have cookies that spread and burned. So what did I do to make the recipe work for high altitude? I reduced the amount of sugar and baking powder, increased the temperature 25F degrees and increased the liquid by adding an extra two teaspoons of vanilla.

The verdict? Good. Damn good. If it weren’t for waiting 24 hours for the dough to chill, I’d say these might even be my new favorite.

If you don’t live at a high elevation, check out the original recipe here, here, here and here and see what these lovely ladies are saying about it.

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26 Responses to New York Times PERFECT Chocolate Chip Cookie Recipe {Adapted for High Altitude}

  1. It’s been too long since I’ve had a CCC. I may stop by soon.

  2. Maria says:

    We do love these cookies, but big shocker coming from me, huh? 🙂

  3. Chocolate Chip cookies is the heaven of all cookies…
    I love them, they make me smile and they make my thighs smile too…. But who cares as long as I am smiling right.
    These look perfect perfect, god I need to have one so badly now…

  4. I could eat an entire plate of these, right now! I’ve made a gluten-free version of this recipe and they were the best cookies I’ve ever had!

  5. Annalise says:

    I think you’ve convinced me that I need to try these cookies! Even with all the extra steps. They really do look amazing!

  6. Deborah says:

    I actually just made these for the first time about a month ago! I need to follow your high altitude directions – I’m bad at changing anything for high altitude.

  7. lisa lambert says:

    I moved to Vail Co. from Tennessee, and have given up on baking all together till I saw this recipe, I thought since the holidays were coming up I’d give it a try….AMAZING is all I can say. They are by far THE BEST chocolate cookie I’ve ever eatin…I might just enter the Beaver Creek chocolate chip cookie bake off after this…thank you so much for you cookie recipe, even though I ran out of time on my frigration limit and I work alot so I just made one giant cookie. It came out amazingly perfect;) thanks again;)

  8. April says:

    Thank you so much for sharing this. I moved to 7,000 ft elevation a year and a half ago. I have always struggled with having pretty cookies (I was about 4,500 ft before), but after my last two attempts with the same batch (the first time I forgot about them when I wanted them to go another 30 seconds, the second time I pulled them out too early but hadn’t noticed but had to leave home. So with the oven off I stuck them back in. I came back to them flat and hard). The recipe is amazing… For dough. I was ready to be done baking cookies. My poor family!! I am ready to try your recipes. You have given me hope again!

  9. Shannon says:

    these cookies are perfect! i’m in denver at 5280 and am so happy to have found the perfect ccc recipe. i shaped them into golf ball sized cookies prior to putting them in the refrigerator for 24+ hours and it worked out perfectly (and saved me the endless hassle of trying to scoop them when they’re cold/hard).

  10. Kathy hankamer says:

    I’m in beaver creek,Colorado. Is there a good cooking and baking cookbook I can buy for cooking at 8,0000 ft.?

    Thank you
    Kathy Hankamer

  11. Mary says:

    I have all purpose and wheat flour on hand. Have you tried this recipe with AP flour?

  12. Kellie says:

    Do you know how I would go about making these gluten free? Just simply replacing all the flours with a 1 to 1 GF flour? The hubs has to be GF. 🙁 I live in CO (i have all my life) and baking can be tricky…. let alone GF baking. Thanks for any advice!

  13. Lindsay says:

    Can I say THANK YOU! I moved to the Fort this summer from So Ca and have been adjusting to this high altitude stuff with baking. This was my favorite recipe for cookies I’ve always used, and now I can make them here too!

  14. Katie says:

    I followed your recipe exactly, and unfortunately the cookies came out burnt even with using the correct pans, then trying to lower the temperature by a few degrees, and making sure the racks were in the right place. more than likely its my oven. just bummed because your cookies looks so delicious.

    • Kelley says:

      What a bummer. This is a tried and true recipe for myself and many others that have made them. Perhaps there was a mishap when you were making them?

  15. Kim says:

    Can you tell me how you measure your flour? Dip and scoop method or spoon in method? Thank you!

  16. ladona stacey says:

    i sure would like the recipe!!!!

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