Thin, Crisp, Chewy Chocolate Chip Cookies
These crispy chocolate chip cookies are perfect for anyone who loves a little crunch in their cookie. Plus, since the batter doesn’t call for any eggs, you can lick the spoon completely guilt-free.
How to Make It
Step 1
1
In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
Step 2
2
In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
Step 3
3
Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
Step 4
4
Bake in a 300° oven until edges of cookies are browned, but an area about 1-inch wide in the center is still pale, about 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Step 5
5
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Step 6
6
Note: Nutritional analysis is per cookie.
Ingredients
1/2 cup (1/4 lb.) butter, melted and cooled to room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
1/2 cup chopped pecans (optional)
Directions
Step 1
1
In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
Step 2
2
In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
Step 3
3
Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
Step 4
4
Bake in a 300° oven until edges of cookies are browned, but an area about 1-inch wide in the center is still pale, about 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Step 5
5
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Step 6
6
Note: Nutritional analysis is per cookie.
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