Total Time
35 Mins
Yield
Makes about 32 cookies

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

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 cookies are lightly browned, 18 to 20 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

Worst cookie ever.

LauraKT
October 15, 2016
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.

CHILIBEAR's Review

jess2744
August 24, 2014
I love these very crispy cookies! Very buttery and flavorful. I did not find them to be thin, just crispy, which I like better. I will make these over and over again!!

AllisonMP's Review

NotJustCookies
June 29, 2014
I love the cookies and followed the recipe exactly but it didn't make close to 32 cookies

arnetage's Review

AllisonMP
June 12, 2014
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

charmainia's Review

arnetage
June 02, 2013
They were lovely and crispy, and overall had a good taste. However, like another reviewer, I found that it tasted subtly of baking soda.

LauraKT's Review

JacobAz
April 25, 2013
N/A

pclement's Review

charmainia
February 10, 2013
Followed the recipe to the letter and the cookies came out crispy and tasty!

Raindeary's Review

Raindeary
November 06, 2012
N/A

hilai808's Review

pclement
September 21, 2012
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!

CupcakeScholar's Review

hilai808
July 21, 2012
N/A