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)
How to Make It
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.
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.
Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
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.
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.
I'm quite new to baking, around three to four months or so... I have a friend that is really good with baking and we made cookies, which turned out PERFECT. Ever since then I tried making cookies myself. But nothing would work. I can't afford an electronic mixer or even quality measuring tools so it's really hard for me. And I tried five recipes for the past three days and NONE OF THEM WOULD WORK! Today, (after finding this recipe) I dumped my cookie dough because it wasn't good enough. I have a hard time telling if they're done or not so... After I made a batch of cookies using this recipe, I was absolutely stunned, especially with the loss of egg in the recipe.
I don't do a lot of baking because no one will eat it. My mum doesn't like cookies that much and she will only eat it if it's soft cookies, but I like CRISPY cookies...... NOW I CAN BAKE THE PERFECT COOKIE BC OF THIS RECIPE!!! Though I had a problem taking it off the parchment paper but other than that I'm good. HAHAHA!
These cookies are great just the way the recipe is written. I have made these over 100 times. Friends and family demand them.... I'm not "allowed" to make any other cookies.
After making them so many times I have tweaked the recipe.
I use 1/4 C of quick oats and remove 1/8 C of flour. Add a pinch of cinnamon. Instead of the 3 Tbsp of water, I use cooled strong-brewed coffee (it really intensifies the flavours and keeps it from being overly sweet).
I use parchment paper, have never buttered the sheet. In fact I usually place the cooling cookies on paper towel to soak up some of the greasiness.
Bake approx 16 min. Yield 24 cookies. Even better the next day...if they make it that long.
These cookies were WAY too buttery...that taste was overwhelming. Also mine did not come off the pan. Followed recipe exactly.
did what one review said, took out when brown on edges, dropped pan on counter to flatten out, and waited about 5 minutes...then I was able to take them off pan without problem. But still I stand by my WAY too buttery...it tastes like I'm licking a stick of butter with an aftertaste of chocolate.
This recipe is amazing! Followed it exactly and I even doubled the recipe! Baked to a lovely crispy perfection and I had no problems with the batter. Couldn't believe there were no eggs called for, was my first one encountering such a cookie recipe.
My idea of a perfect chocolate chip cookie! Held up well second day although few remained. I may add a touch more vanilla (reducing water by same amount) next time, but that's just because I like to play with recipes. I made these exactly per this recipe and they were delicious.
These cookies were perfect!! They were thin and crispy but still chewy on the inside. The recipe yields 32 two inch diameter cookies. A good way to prevent sticking was by cooking them on parchment paper. They slide right off even when they have just been taken out of the oven. Definitely my new favorite chocolate chip cookie recipe.
HELLO PEOPLE OF EARTH. I, GANDALF THE WHITE HAVE MADE THESE COOKIES AND I MUST SAY, YO MAMA MADE THESE COOKIES. NOT EVEN THE ELVES OF THE WOODLAND REALM COULD HAVE MADE BETTER COOKIES THAN THESE. FLY YOU FOOLS.
Not my cup of tea - I'm more of a thick & chewy kind of girl - but according to my husband, this is "everything a cookie should be."
I'm used to baking thicker cookies, so when I saw the thin dough, I was worried that something was off and that I would wind up with one big blob of a cookie after baking. I gave into my fear and added a touch more flour, which probably wasn't necessary, but the cookies turned out perfectly! I checked them a couple of minutes before the timer went off and was pleasantly surprised to see that they had spread out nicely and looked set. Also, transferring to the cooling rack was a breeze.
I caution those planning to bake these to follow the guidelines about the 1-tablespoon size. I went just a little over the mark with one cookie, and it spread ~2/3 more than the others. I almost gave these 3 stars because they didn't seem like anything "special" to me. They definitely wouldn't embarrass you if you showed up with them at a party, though, so 4 it is!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!