Thin & Crunchy Chocolate Chip Cookies

These chocolate chip cookies are extra thin and super crunchy!  If you’re looking to make a new version of a chocolate chip cookie, give these a try.


  • 2-1/4 cups flour
  • 1/2 teaspoon baking soda
  • 2-1/2 sticks unsalted butter, at room temperature
  • 1-1/4 cups sugar
  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/4 cup water
  • 2 cups semi-sweet chocolate chips


Preheat the oven to 350 degrees.  Line baking sheets with parchment paper, and set aside.

Whisk the flour and baking soda in a small bowl.  Set aside.

In the bowl of an electric mixer, mix the butter and both sugars on medium speed for about 3 minutes, until pale and fluffy.

On low speed, mix in the salt, vanilla, eggs, and water.  Mix until combined, for about 1 minute.

Add the flour mixture, and mix until combined.

Stir in the chocolate chips.

Using a measuring tablespoon, drop cookie dough onto the prepared sheets. Bake cookies until golden brown, rotating baking sheets halfway through, for about 12-15 minutes.

Cool the cookies for 2 minutes on the baking sheet, then transfer the cookies to a cooling rack.

Makes about 4 dozen medium-sized cookies

Adapted from Martha Stewart Cookies

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