7, Apr 2008
Thin, Crisp, Chewy Chocolate Chip Cookies

I made this recipe. I couldn’t find baking powder and skipped the salt, but it was otherwise the same, except that I baked them a couple minutes longer, and let them sit on the pan (silpat) for a couple minutes before taking them off with a spatula. I thought it was weird that the recipe has no eggs, and the consistency of the dough was strange at times during the process, but the final result was exactly as advertised: thin cookies that are crisp around the edges but chewy as well. really good.

– 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)

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.