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

Thin, Crisp Chocolate Chip Cookies

(1/4 lb.) butter, melted and cooled to room temperature

brown sugar

sugar

vanilla

all-purpose flour

baking soda

salt

semisweet chocolate chips (6 oz.)

pecans (optional)

 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.

Note: Nutritional analysis is per cookie.

thin, crisp chocolate chip cookies

Prep Time: 35 minutes

Total: 35 minutes

Servings: 32

Cost: $1.26 /serving

Author : Sunset

Ingredients

Instructions

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