Who doesn't love chocolate chip cookies? Hubby doesn't like soggy cookies and asked me to make some crispy cookies that he could take to work, so I found this recipe and thought I'd give it a try. Make sure you leave a lot of room between the cookies, they really spread when baking.
I made mine with vegan margarine, gluten free chocolate chips and used Xylitol instead of the white sugar and they worked out perfect.
Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer. Make sure you blend the mixture very well. Beat in 3 tablespoons of water and the vanilla. Make sure the mixture is again well mixed. Scrape the sides down often.
In another bowl mix the flour, baking soda and salt. Stir or beat the dry mixture into the butter sugar mixture. Beat until very well incorporated.
Stir in the chocolate chips and pecans if using.
These are quite sticky so I used a tablespoon to measure the batter and a smaller spoon to scoop it out and put on my silpat sheets on my 12"x15" baking tray.
Make sure the cookies are at the very least 2 inches apart, they spread a lot.
When done remove from the oven and cool the cookies on the tray for at least 5 minutes. These cookies can fall apart if you move them while they are warm. Then, with a metal spatula remove to a wire rack to cool further.
I have a little fan in my kitchen and turn it on when I have items to cool. It works great and speeds up the cooling time.