thin crispy chocolate chip cookies

How To Make thin crispy chocolate chip cookies

• 1

  Preheat oven to 300'F.
• 2

  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.
• 3

  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.
• 4

  Stir in the chocolate chips and pecans if using.
• 5

  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.
• 6

  Make sure the cookies are at the very least 2 inches apart, they spread a lot.
• 7

  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.
• 8

  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.
• 9

  Enjoy!
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