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

Perfectly Puffy Chocolate Chip Cookies |

I’m not all that particular when it comes to chocolate chip cookies. While my husband is firmly in the camp of thin and crispy- light not he chocolate chips, please- I don’t discriminate when it comes to the iconic cookie. Unless it’s a crappy store bought, full-of-fake-ingredient chocolate chip cookie, then I’ll pass. Otherwise bring me a hot cup of milky tea and all the cookies.

Perfectly Puffy Chocolate Chip Cookies |

I was talking to a few of the ladies I work out with yesterday and we lamented about all the folks on detoxes, cleanses and diets right now. Tis the season with the start of the new year and all. My guess is that all the diet hoopla will all die off here shortly as people either a) finish said cleanses and detoxes or b) fall off the wagon. Not trying to be cynical just calling it like I see it. Instead we laughed because all three of us are anything but on a diet. As I came home and showered after, I thought of how it’s actually a pretty awesome spot to be- not a diet- because it means I’m in a really good place mentally and physically. I eat well most of the time, exercise regularly and I gotta say- it’s pretty awesome to focus on what I do eat instead of what not to.

Perfectly Puffy Chocolate Chip Cookies |

I’m a firm believer in all things in moderation (so old school, I know) and if you’re going to splurge a little make sure that you a) sit down, enjoy the sh$t out of it and let go of the guilt because ain’t no one got time for that. And, b) try and make it homemade. Cooking/baking at home eliminates so much of the crappy ingredients you find in store bought food. I’m telling you- have the cookie. Own it. Go for a walk or break a sweat doing something you love. And then move on and rock the rest of your day.

Perfectly Puffy Chocolate Chip Cookies |

So now that I’ve got you all pumped and hopefully helped you justify that cookie or two, let’s talk chocolate chip cookies. So these cookies are …Perfectly Puffy. Which I know sounds kind of weird but it’s a spot on description. Sort of cake like but more chewy. I hate to use the word dense because these are so not heavy. They’re sort of dense but in really good way. They’re perfect. Perfectly Puffy.

Perfectly Puffy Chocolate Chip Cookies

Yield: 16 cookies

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 dry and just barely golden. Take care not to overtake 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.

Perfectly Puffy Chocolate Chip Cookies |

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57 Responses to Perfectly Puffy Chocolate Chip Cookies

  1. It’s easy to turn down a store-bought packaged cc cookie. But homemade with love–give me 10, right now.

  2. You seem to have a good perspective on being healthy! Looks yummy!

  3. bridgit says:

    Hey girl–always looking for a great chocolate chip cookie recipe. Made these a couple days ago. Hands down best recipe for chocolate chip cookies! Thanks!!!!

  4. Anita says:

    I’ve made these twice – came out perfectly. Everyone loves these soft-batch delicious cookies. Thank you.

  5. Stephanie says:

    We loved these cookies!! No surprise though because we love all of your high altitude desserts 🙂

  6. Kris says:

    is there an adaption to the recipe for at sea level ovens

  7. Becki Sims says:

    I used this recipe to fine tune my finicky high altitude baking. Thank you!! I have found a few changes (chilling dough, only using real butter, etc) make huge differences in the altitude!

  8. Lisa says:

    I have finally had chocolate chip cookie success at altitude. My husband is thrilled.

  9. NicoleM says:

    Kelley- these are a delicious, beautiful looking, no fail, cookie to make when living the high altitude life in MT! Thanks for taking all the guess work out of my baking!

  10. Sandi says:

    You have been a life safer since I moved to Ecuador, and where I live the altitude is 8600 feet. Who knew boiling eggs would be affected by altitude? But, all of my cookies spread and are greasy. Even this recipe. So disappointed. They taste delicious, but flat. So any suggestions? Could I add more flour? Help!!


    • Kelley says:

      Baking at altitude gets more fickle the higher you go! At 8600 feet, I would increase the flour by a few tablespoons and decrease the leavening by 1/8th of a teaspoon and see how that works!

  11. Lindsay N says:

    These were SO fantastic!! Baking at altitude is always a scary guessing game for me- full of crossed fingers, overflowing cake pans and of course, ultimately, baked goods with that signature “sink hole” look to them. Can’t wait to try more of your recipes- Thank You!!

  12. Sandi says:

    Success! I tried your suggestions and the result perfect cookies! Thanks

  13. Ginger says:

    I just want to say thank you!! I have had so much trouble with my baking since moving to Colorado. You have solved all my issues. Your cookies turned out perfectly!!! You are a life saver!!

  14. Traci says:

    I made these at 6000 feet near Denver and they’re perfect. These and your website will be my go-to. I’ve made many a flat cookie here. These were beautiful and I added craisens with the chocolate chips.

  15. ka says:

    wow. First recipe that I didn’t need to change. chocolate chip cookies have been the most difficult for me since moving to altitude. thanks for providing such an easy (and delicious) recipe!

  16. Tammy says:

    You may have to change your recipe title to “No-fail, interchangable high altitude cookies”
    Currently @ (7,500)ft
    I had many odds against me.
    Only made cookies from scratch once in my life (in NY)
    No baking soda (used baking powder substitution  ratio)
     no brown sugar (made some concoction with sugar & honey.. bc.. no molasses )
    No vanilla extract..Only powder vanilla
    No butter,  used margarine (less amount)
    No choc chips (broke chocbar into pieces
    No parchment paper (greased pan)
    Not even a tempurature knob on the oven! (Guessing game)

    I followed all the directions working with what I got .
    And wow! They still came out great
    To give them a brown color, I put them under the broiler for a little. But that flattened them out just a tad.
    Still good though!
    2nd oven batch i didn’t bother with browning them under broiler and they came out puffy like in your pictures 🙂

    I don’t know if all those changes makes it a different recipe but I wanted to thankyou for making it so easy to make cookies right the 1st time without having to experience a failed high altitude bake-venture

  17. Julia LeGrand says:

    These worked perfectly at Denver’s elevation! Everything this expecting mama was hoping for in the cookie craving.

  18. Lisa says:

    These cookies came out perfect, just like the name. This is the first time I’ve ever made cookies and had the yield come out as written in the recipe…I made a double batch to take with me to a work function. I’m a little worried I didn’t make enough as my 4 year old daughter keeps stealing them off the counter where they are cooling.

  19. Shelly says:

    what?! these cookies are amazing! I’ve tried other high-altitude recipe variations but these take the cake. Thank you so much. I was so sick of having flat, ugly cookies. I’m at about 5000 feet.

  20. Peg says:

    These are perfect. Just made them for the first time two days ago and making them again today. Have you ever made a modification for oatmeal cookies?

  21. Anna says:

    Dear Kelley,

    how much ml contains the cup your using for your recipes? The same question for the tablespoon. I noticed (thanks to wikipedia) that this could vary a lot between different countries. Perhaps you could write this in your faqs too for international readers?
    At least I think large eggs should be the same around the world, only if the chicken is some kind of not normal-enormous, so would the eggs I suggest

  22. Kaycee Anderson says:

    My family & I are on a ranch in NM along the continental devide, almost 8000 ft. These cookies turned out amazing!!! Just like your pics!! Thank you!!! Thank you!!! Hubby says best he’s ever had and he is hard to please! Lol

  23. Courtney says:

    Hello neighbor! I am in Layton, Utah. After 2 and a half years here, FINALLY! A recipe that doesn’t fall flat on me! I am so happy to have found this. Thank you! They’re perfect!

  24. Margaret says:

    These are amazing! Please tell me you have a high altitude oatmeal cookie recipe that is as delicious as this one!

  25. Brian Kwan says:

    Will these work as a pazookie? Have loved making these as a cookie – the ONLY one that works for me in Colorado, but wanting to try a cast-iron pazookie tomorrow!

  26. Anne Marie Duquin says:

    Eureka! I have (well you have) found it! The first of many cookie recipes that did not spread at 5600 ft in Ajijic, Mexico. I did increase the flour to 2 cups, but I bet even as called for they still would be perfect. Thank you so much for this wonderful recipe. I made a triple batch after the first sheet came out.

  27. Rebekah Ortiz says:

    Thanks so much! These worked great here at 7350 feet in Mexico City! Everyone loved them! Look forward to using more of your high attitude recipes in the future!

  28. Ashley says:

    I don’t have any light brown sugar on hand…could I get away with using dark brown sugar instead? For reference I’m in Colorado.

    • Kelley says:

      Of course! A little tip: I use dark brown sugar most of the time anyway! I like the more caramel-y flavor it imparts in baked goods.

      • Ashley says:

        Ok thanks! Also….so I tried these last night and they came out pretty dry and didn’t spread at all. I followed the recipe (except used the dark brown sugar) so I’m not sure what I did wrong. Should I add another egg or more butter maybe?

        • Kelley says:

          Weird. They get rave reviews whenever I make them and lots of readers have made them as is and loved them. Sounds like maybe you used too much flour or perhaps flour that was older and dried out.

  29. Sophie says:

    Hi! I live in Quito, Ecuador. I do not have baking soda (prohibited here… but on my next trip home I will get some!) Have you played around with baking without it by any chance? Just curious. Thank you!

  30. Sophie says:

    Hi… You can delete my previous comment. I saw an earlier post about Ecuador… Thank you!!

  31. Rebecca says:

    Have searched for something this yummy and puffy! These are just right!! Thank you

  32. Dawn Dennis says:

    Hello. I am just here to say that you’re recipe gave me a good foundation for an almost perfect cookie for my high altitude, but they didn’t flatten. So I worked on about 5 batches. Less flour more butter more baking soda less baking soda… nothing worked until I added baking powder.

    So add 1/2 teaspoon baking powder and the last 1/4 of the flour I eyeball for consistency. And i bake at 375. They came out perfect. Like your photos. Soft. Fluffy. Delicious and beautiful. <3 thank you. I think my case is a bit different because im in one of the highest altitude cities in Colorado. ^_^

  33. Rachel says:

    I recently moved to 5,500ft and FINALLY your recipe has given me PERFECTLY PUFFY cookies. I have tried a bazillion different recipes at this elevation and they always ended up flat. I am very pleased. Thank you!!!!

  34. Joolee says:

    I doubled this recipe in denver and dough was way too dry. I added three tbs of milk and they came out perfectly.

  35. Monica says:

    We’re at 6800 ft and made a double batch – best cookies ever thank you! My husband is SOLD! Thanks!

  36. Debbie Sherwin says:

    OMG I can’t believe these worked! Thanks so much! I’m sending my neighbor back to college in rainy Portland with these today and I am so relieved that they’re not a flat mess!

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