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Thin, Crisp Chocolate Chip Cookies

Thin, Crisp Chocolate Chip Cookies

If you prefer crispy chocolate chip cookies, try this easy variation on the traditional chocolate chip cookie recipe.

Sunset NOVEMBER 2003

  • Yield: Makes about 32 cookies
  • Total:35 Minutes

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)

Preparation

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.

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.

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

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.

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.

Note: Nutritional analysis is per cookie.

Note:

Store these cookies airtight for up to 2 days.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 47%
  • Protein: 0.6g
  • Fat: 4.6g
  • Saturated fat: 2.8g
  • Carbohydrate: 12g
  • Fiber: 0.1g
  • Sodium: 81mg
  • Cholesterol: 8.4mg
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Thin, Crisp Chocolate Chip Cookies recipe

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