Thin, Crisp, Chewy Chocolate Chip Cookies

This feels a little like giving away a trade secret – these cookies are my Kerri Bars. I have never liked ‘cakey’ cookies, even the classic TollHouse recipe is too much for me. I literally think I Googled the descriptive words of what I wanted in a cookie and found this recipe and it has been my go-to recipe ever since. One of the ways this recipe differs from others is NO EGGS. The other difference is really low heat. Enjoy!

Contributor: Marianne Campbell

1/4 cup butter, melted and cooled to room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
3 Tablespoons water
1/2 teaspoon vanilla
1 cup all-purpose flour (I have done 1/2 whole wheat, and sometimes all whole wheat flour)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped pecans (I have never added these)

•  In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended.

•  Beat in water and vanilla until smooth, scraping down sides of bowl as needed.
•  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.
•  Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12 by 15 inch baking sheets.

•  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.

•  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.

Sunset Magazine, December 1995

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