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Thin, Crisp, Chewy Chocolate Chip Cookies

Total Time
35 mins

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.

 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)
Step 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

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

Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Step 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

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

Note: Nutritional analysis is per cookie.

Nutrition Facts

Amount Per Serving
Calories 88Calories from Fat 47
% Daily Value *
Total Fat 4.6g8%

Saturated Fat 2.8g14%
Cholesterol 8.4mg3%
Sodium 81mg4%
Total Carbohydrate 12g4%

Dietary Fiber 0.1g1%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.