High Altitude Chocolate Chip Walnut Cookies
Tired of flat cookies? Try this no fail high altitude cookie recipe!
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.