Thin, Crisp Chocolate Chip Cookies

1. 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. 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. 3

   Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. 4

   Bake in a 300u00b0 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.

5. 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.

6. 6

   Note: Nutritional analysis is per cookie.

7. 7

   Store these cookies airtight for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.