Thick Chocolate Chip Cookies
Recipe type: High Altitude Baking
  • 1 cup unsalted butter, room temperature
  • Scant 1½ cups packed dark brown sugar
  • 2 eggs plus 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups chocolate chips
  1. Cream the butter and brown sugar until light and fluffy.
  2. Add the eggs and egg yolks, one at a time, beating well after each addition.
  3. Add the vanilla extract.
  4. Add the flour, baking soda, and salt all at once and beat until it the dough just comes together.
  5. Stir in the chocolate chips.
  6. Chill the dough for 2 hours in the refrigerator or for 10-15 minutes in the freezer.
  7. Once firm enough to easily handle, shape the dough into a log and cut off ¼" to ½" slices, depending on how thick you like your cookies. They will spread a little bit.
  8. Lay the slices 2" apart on parchment-lined baking sheets.
  9. Preheat your oven to 350 F.
  10. Bake the cookies for about 10 minutes, depending on their size, or until they are lightly golden along the edges but still pale in the center.
  11. Cool on wire racks and store in an airtight container.
  12. Makes about 3 dozen medium-sized cookies.
Recipe by High Altitude Bakes at