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Epicurious

Thin and Crisp Chocolate Chip Cookies

This variation on the classic chocolate chip cookie will snap and crumble with every bite. Adding more butter and granulated sugar contributes to the crunch.

Recipe information

  • Yield

    makes about 3 dozen

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup water
2 cups semisweet chocolate chips (about 12 ounces)

Preparation

  1. Step 1

    Preheat oven to 350°F. Whisk flour and baking soda in a bowl.

    Step 2

    Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add salt, vanilla, eggs, and water; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.

    Step 3

    Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until golden brown, 20 to 25 minutes. Let cool on baking sheets on wire racks 1 to 2 minutes. Transfer cookies to the rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Martha Stewart's Cookies
TagsCookieDessertChocolateNut FreeMake AheadEasyBakingStand MixerCookbooks
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