Thin, Crisp, Chewy Chocolate Chip Cookies

Prep and Cook Time: about 35 minutes. Store these cookies airtight for up to 2 days.

Yield: Makes 32 cookies

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
• 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

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.

Note: Nutritional analysis is per cookie.

Nutritional Information

Calories:

88 (47% from fat)

Protein:

0.6g

Fat:

4.6g (sat 2.8)

Carbohydrate:

12g

Fiber:

0.1g

Sodium:

81mg

Cholesterol:

8.4mg