chocolate chips cookies at 9000 feet

This is my first attempt at making chocolate chip cookies at 9000 feet.  I did futz with my usual recipe but the cookies still came out seriously flat.  They were super butttery too.  I think they look like chocolate chip latkes. 

Here is what I did.  Anyone have any suggestions for next time around?  Thinking less butter and more baking soda? 

2 sticks unsalted butter

1/3 cup sugar

1 cup brown sugar

2 ½ cups flour

1 tsp baking soda

1 tsp salt

1 egg

1 egg yolk

1 tbsp. vanilla


Comments (Archived):

  1. Austin Bryan

    My adventures in fourteener backpack baking as guide, actually go with less baking soda. Gases expand farther and faster at altitude, so less is more.

    1. Gotham Gal

      ok. will work on that. thanks!

  2. laura yecies

    I agree they look just like latkesI’m not good at high altitude cooking – once made matzoh balls that were hard as a rock

  3. Lisa Mogull

    Never less butter — that would just be wrong!

    1. Gotham Gal

      ha. not so sure about it but i am going to opt for less baking soda first.

  4. Angela Moulton

    Reduce leavener at high altitudes.  I live in Chicago but we have high altitude residence in Idaho.  Reduce baking soda to 1/2 tsp and maybe even use the egg yolk but no egg white.  

    1. Gotham Gal


      1. Angela Moulton

        you’re welcome.  🙂  I actually love when chocolate chip cookies turn out like this.  the crinkly edges taste like toffee.  yum.  I want one.

        1. Gotham Gal

          that seems to be the concensus of the group. they are being gobbled up.

  5. S Solovay

    This happens to me when I’m in a hurry and add melted butter instead of adding the butter when it’s soft and at room temperature. That takes a little more forethought and planning, but it makes all the difference.

  6. William Mougayar

    Ha! I like them like that too- great for dipping into the warm milk. That said, Maureen suggests 2 tricks: a) allow the sugar to rest in the liquids before adding the flour- that helps it to dissolve in the moisture & the sugar caramelizes more easily & influences the texture, and b) put the dough in the freezer about 10-15 mins prior to baking.

  7. guest

    need 2 eggs

  8. High Altidude Gal

    I’ve lived at 9,000 feet for 12 years and here are the high-altitude recipe adjustments I use:-reduce sugar by 3 tablespoons for each cup-increase liquid by 4 tablespoons for each cup-reduce butter by 2 tablespoons for each cup-reduce baking powder/soda by half-add one egg (as someone else suggested)

    1. Gotham Gal

      fantastic. this is great.