High Altitude Chocolate Chip Walnut Cookies

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High Altitude Chocolate Chip Walnut Cookies

Tired of flat cookies? Try this no fail high altitude cookie recipe!
Total Time1 hour
Course: Dessert
Servings: 36 servings

Ingredients

  • 3 3/4 cups all-purpose flour spoon and level to measure
  • 1/4 cup corn starch
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups brown sugar, firmly packed
  • 1/2 cup sugar
  • 2 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup dark or bittersweet chocolate chips
  • 1/2 cup semi-sweet mini chocolate chips
  • 1 cup walnuts or other nut of your choice chopped
  • parchment paper or non-stick baking mats

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or non‑stick baking mats. Set aside.
  • In a bowl, whisk together the flour, corn starch, baking soda, salt, and cinnamon; set aside.
  • In a large bowl, using an electric mixer, beat the butter, brown sugar, and sugar until light and fluffy, about 5 minutes. Scrape sides of the bowl as needed.
  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  • Reduce mixer speed to low, slowly add the flour mixture and mix until just combined.
  • Fold in the dark chocolate chips, semisweet chocolate chips, and walnuts.
  • With a medium cookie scoop (#40 or #50/about 11/2tablespoons), portion out the cookie dough. Place 2 inches apart on the baking sheet.
  • Bake cookies for 9–14 minutes or until the edges are slightly golden.
  • Remove from the oven and let cool on the baking sheet for2–5 minutes before transferring to a wire rack to completely cool.
  • Wash hands with warm running water and soap after handling uncooked flour and/or raw eggs. Clean all surfaces and utensils they have touched.
  • Store cookies in an airtight container. Freeze for longer storage.

Notes

For nut-free cookies, replace the 1 cup of nuts with 1 cup of chocolate chips.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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