Rating: 4.5 stars
31 Ratings
  • 1 star values: 1
  • 2 star values: 4
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 23

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.

This Story Originally Appeared On sunset.com

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Recipe Summary

total:
35 mins
Yield:
Makes 32 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per cookie.

Chef's Notes

Store these cookies airtight for up to 2 days.

Nutrition Facts

88 calories; calories from fat 47%; protein 0.6g; fat 4.6g; saturated fat 2.8g; carbohydrates 12g; fiber 0.1g; sodium 81mg; cholesterol 8.4mg.
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