Total Time
35 Mins
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

jewinaker's Review

February 17, 2015
I LOVE these cookies! They are totally the best and you really should try them. Very thin, but very chocolatey! I'm a kid and I licked the batter. SOOOOOO good!!!!! (Sophie, 9 years old)

lilacniall's Review

March 25, 2014
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!

Morgan23's Review

February 22, 2014
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.

AnnMom's Review

August 08, 2013
These cookies were WAY too buttery...that taste was overwhelming. Also mine did not come off the pan. Followed recipe exactly. ....update, 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 tastes like I'm licking a stick of butter with an aftertaste of chocolate.

amirahharith's Review

August 05, 2013
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.

SSherri's Review

August 01, 2013
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.

bureaugirl's Review

June 30, 2013
I followed the recipe exactly, the cookies are perfect for those who like them crispy and chewy. Would definitely make again.

YvonneTran's Review

February 25, 2013
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.

Gandalfwhite's Review

February 18, 2013

julilee's Review

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!