Total Time
35 Mins
Yield
Makes 32 cookies

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.

How to Make It

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.

Chef's Notes

Store these cookies airtight for up to 2 days.

Ratings & Reviews

writegerl's Review

andreakerry
May 17, 2010
You can believe my review about them turning out great, because they did! I added a little nutmeg and cinnamon, but otherwise followed the recipe. I buttered the pans well before dropping the dough and my cookies came off the sheet easily.

Gandalfwhite's Review

RedbullFanatic
February 18, 2013
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.

Tony123's Review

vocebella
March 07, 2010
I made this recipe exactly as written. Turned out to be a big gooey mess on the cookie sheet. Can anybody guess why? No egg! Every chocolate chip cookie recipe in the world has an egg. Don't believe any review of this recipe that says they turned out good, because that's impossible. Big gooey mess.

Deborah45's Review

amirahharith
February 12, 2010
Finally, finally, after untold batches this is the recipe my husband says produces the "ultimate chocolate chip cookie." Indeed, thin, crispy, chewy - and they even stay that way when when sealed up. One hint: if you print the recipe, be sure to add 3 TBS water to the ingredients list. I almost missed this in the directions. Also, this made about 20 cookies (medium size), not 32. I cooked them for 15 minutes.

RedbullFanatic's Review

watching2012
March 06, 2009
The cookies were super tasty and really easy to prepare. However, I'm a new at baking so maybe it's something I did and not the recipes fault, but the cookies would not come off the cookie sheet in one piece! I tried a silpat, I tried not using the silpat, I tried removing them right away, I tried letting them cool before removing them...nothing worked! They were soooo tasty but looked like total crap.

Chocolate100's Review

candice27
June 20, 2011
N/A

andreakerry's Review

jackfoote
November 10, 2011
I am a chocolate chip cookie fanatic and have decided that these are the best I have ever made. Certainly worthy of shop distribution. I had fun with these and modified them (below) slightly to create my absolutely perfect chocolate indulgence. sift 1/4 cup cocoa powder with flour add grated rind of medium orange and add to flour add 1 tbsp orange extract to flour chop in total 1 cup white, milk and dark chopped chocolate and add to flour if prefered, omit orange entirely. Absolutely fabulaous!!!!!!!!!!!!!!

wyattoil's Review

Gandalfwhite
December 29, 2009
I followed the recipe exactly, and they came out perfect. Here's the key: pull them out when the edges have browned (9-10 min. for me), let them cool, and the middles will finish baking during that time. This is the best recipe I've found.

julilee's Review

bureaugirl
October 07, 2012
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!

vocebella's Review

Miyukisuda
September 11, 2012
N/A