The only way I will eat Chocolate Chip cookies is thin and crispy on the edges and soft and chewy on the inside. But I have yet to find a recipe for ones this good…until now…….
Wow, wow, wow….If you like thin crispy cookies, you will LOVE these Chocolate Chip cookies.
I prefer chocolate chip cookies that are loaded with buttery, brown sugar flavor, loaded with nuts and have a hint of chocolate. I know that’s probably not the norm, but I only like a hint of chocolate. These are loaded with pecans and less chocolate chips. And loaded with buttery goodness!
They use more nuts than chocolate chips and are super delicious!
Can you change up the size of the chips and flavor?
Absolutely! You can swap the regular sized (1M) chips to the mini sized ones (4M), if you only like a hint of chocolate. You can also replace a half cup of white chocolate chips, butterscotch chips, peanut butter chips or caramel chips for the chocolate for a variety (so you would use 1 cup chocolate and 1/2 cup other chips).
They are really easy to make with a stand mixer, and make 24 huge cookies with a 3 oz. spring stle scoop. If you want smaller cookies, use a smaller spring style scoop and cook less.
In any event I watched the cookies carefully because I was worried that would burn. I turned on the convection and turned down the temperature because I was afraid of hot spots in the oven. I think I was lucky because they came out just right at 325 degrees F and at about 11 minutes. 
These are super easy:
In a stand mixer, beat butter and sugars.
Beat in egg, water and vanilla.
Add flour, salt and baking soda until combined.
Stir in nuts and chocolate chips.
Scoop with spring style scoop onto a parchment lined cookie sheet.
Bake.
Super Crispy Chocolate Chip Cookies
Equipment
- 1 cookie sheet
- 1 3 oz. spring style scoop
- 1 stand mixer with paddle attachment
- 2 parchment paper
- 2 cooling rack
Ingredients
- 2-1/2 sticks salted butter, at room temp
- 1 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 3 Tbsp water
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 2 cups chopped pecans (or other nuts)
- 1-1/2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer with paddle attachment, beat butter and sugars until fluffy, about 2-3 minutes.
- Beat in egg, 3 Tbsp water and vanilla.
- In a separate bowl, whisk together flour, salt and baking soda.
- On low speed, gradually add flour mixture to butter mixer beating until combined.
- Stir in pecans and chocolate chips.
- Using a spring loaded scoop, scoop dough and place 2 inched apart onto sheet pan. There should be about 6 cookies per sheet for a 3 oz. scoop.
- Spray a piece of parchment or wax paper with cooking spray and press down slightly on each cookie.
- Bake until golden brown, 12-15 minutes. Let cool on pans for a couple minutes before removing cookies to a cooling rack to cool completely.
No Comments