Nestle Toll House Chocolate Chip Cookies High Altitude
Perfectly crafted for bakers in higher elevations, this Nestle Toll House Chocolate Chip Cookies High Altitude recipe ensures your favorite classic treat turns out chewy, golden, and irresistibly satisfying, even with thinner air. Featuring a harmonious blend of semi-sweet chocolate morsels, creamy butter, and a hint of pure vanilla, these cookies are adapted with a precise flour-to-sugar ratio to prevent spreading and deliver a thick, tender crumb. Ready in under 30 minutes, this recipe is a foolproof solution to elevation challenges, making it an essential addition to your high-altitude baking repertoire. Add a personal twist with chopped nuts or enjoy the comforting, chocolate-filled flavor as is—the result is always indulgent perfection.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 pieces large eggs
- 2 cups semi-sweet chocolate morsels
- 1 cup chopped nuts (optional)
Instructions
Preheat your oven to 375°F (191°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy and well-combined.
Add the eggs to the wet mixture, one at a time, beating well after each addition to ensure they are fully incorporated.
Gradually add the dry flour mixture to the wet mixture, beating on low speed until just combined. Be careful not to overmix.
Stir in the semi-sweet chocolate morsels and chopped nuts (if using) by hand using a spatula or wooden spoon.
Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the cookies are golden brown around the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
7309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.0 g | 513% | |
| Saturated Fat | 212.8 g | 1064% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 893.7 g | 325% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 601.5 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 736 mg | 57% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 3140 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
