If you prefer crispy chocolate chip cookies, try this easy variation on the traditional chocolate chip cookie recipe.
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 cookies are lightly browned, 18 to 20 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 should have known that a cookie without eggs would be horrible. I followed the recipe exactly and these tasted like I just melted sugar and butter on a cookie sheet. There are much better crisp cookie recipes out there. Threw mine in the garbage.
Finally the chocolate chip cookie I dreamed of! Only thing I changed was to add 1/4 C whole wheat flour in substitution for some of the flour...(always use unbleached flour), fructose as opposed to refined sugar, (much healthier!) , 1/2 c. chocolate chips instead of 1 cup and a few chopped cashews as I did not have pecans. I froze them when cooled, and they lasted a long time. Sensational!! arnetage68
Just what I was looking for! That said, I did add a bit more flour to the dough mixture after reading the negative review about sloppy dough. I made it according to directions, and the dough wasn't as thick as I thought it ought to be without needing to add more flour. I used dark chocolate chips and macadamia nuts. Also, I have to add that I used vanilla sugar in place of extract because that's what we have here in Sweden. This recipe's a winner!