Thin, Crisp, Chewy Chocolate Chip Cookies
By Addie
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.
Ingredients
- 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
- 3 tablespoons water
- 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)
Preparation
Step 1
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.
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.
3. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
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.
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. Store these cookies airtight for up to 2 days.
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REVIEWS:
Amazing recipe!! These cookies taste light and crispy and after the crunch, they practically melt in your mouth! These are the best chocolate chip cookies I've ever tasted. I added coconut to add a little twist to the recipe and they came out absolutely yummy.
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 preferred, omit orange entirely. Absolutely fabulous!!!!!!!!!!!!!!
Oh yeah baby!! This was my first attempt at chocolate chip cookies. (My boyfriend claims he has the best recipe but im never happy with it.) THEY CAME OUT EXACTLY HOW I ALWAYS IMAGINED THEY COULD!! I added walnuts though, thanks so much for the recipe. I also found cooking times depend on if you use a light or dark cookie sheet. I prefer the dark - it cooked faster. The light cooked more evenly though, so i totally wouldnt go by an average time. Take them out when the edges are brown like written in recipe.
Made this recipe exactly as followed. They were very soft at first but easy to remove immediately from the cookie sheet despite some other reviewers. I then cooled on a rack. Thin, crispy and a tad chewey. Color was a bit too light for me at so the second batch went in for exactly 16 minutes. Butter was melted at 50% power in the microwave and then I waited until it was cool to incorporate into batter. Mixed at medium speed in the kitchenaid for 3-4 min, batter was glossy but not thin - it was easy to scoop with my cookie scooper. I used chicago metalic rimless cookie sheets and parchment paper. Used Ghirardelli bittersweet chips. Next time, I will definitely add the pecans or maybe toasted almonds for some more flavor. Also, I use an oven thermometer so I know they were cooked at 300 degrees and I rotated the cookie sheet half way through.
Holy Moly! If you, like me, LOVE a crisp thin cookie, this is the recipe! And I really like that it requires no egg. I don't feel as guilty letting my kid lick the beater. I'm not sure what the big deal is about the mix being thin... it's made with melted butter and cooks to a delicate, crisp disc of melt in your mouth goodness! And they stay crisp, even in a container! These are definite repeats!
I had the same problem as the last reviewer. I made the recipe exactly as it called and I ended up with cookies that were crisp on the outside but goopey in the middle. I turned my oven up to 325 and they were a bit better on the second batch. I also added chopped dried cherries so I had a bit more sticking problem with my cookies. Not sure how to resolve that issue but I really like the flavor and the crispy/chewy combo of the cookie. Any help would be appreciated!
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.
The directions for the butter are not clear. I wasn't sure if you were breaking down the butter to melt it, so I took it to room temperature without melting it first. I also used ice water to prevent the butter from separating. The cookies are fantastic. I cooked some in the gas oven and some in the convection oven and they were all really tasty. Make sure to follow the directions when they suggest that you let the cookies rest for up to 15 minutes before removing them from the cookie sheets, this will make sure that you escape the fate of the Shel, who's cookies collapsed on removal from the cookie sheet.
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.
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.
This recipe is the best that I have made. I do not care for thick, soft cookies and these are crisp, but a bit chewy, just as I like. I made them last night and I while did get 32 cookies, when I woke up this morning, I had zero cookies. Definitely a hit with the family!
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.
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.
The perfect cookie! I have been looking for a recipe like this for a long time. Thin,crispy on outside and chewy, not bready, on inside. The person who said that they did not work because of no egg must have done something wrong. Mine turned out great! Just spray the cookie sheet with Pam and they com off without a problem.