YieldsMakes about 32 cookiesTotal Time35 mins
If you prefer crispy chocolate chip cookies, try this easy variation on the traditional chocolate chip cookie recipe.

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 cookies are lightly browned, 18 to 20 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 cookies are lightly browned, 18 to 20 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.

Thin, Crisp Chocolate Chip Cookies

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