Some days just call for chocolate chip cookies, and yesterday was one of them. After a few stressful few long days I was craving some time in the kitchen and some comfort food.
There are so many different kinds of chocolate chip cookies recipes depending on how you like yours – chewy, crispy, thin, thick…
I’ve attempted allergy-friendly versions throughout the past year but never duplicated any of the recipes I’ve tried because I just didn’t “love them” Well, that has changed, because I found a new delicate and thin crispy deliciousness in this melt in your mouth goodness.
The recipe calls for no eggs, to which my daughter is allergic to, and you won’t miss them. I switched up the original recipe by adding sea salt which makes this cookie the perfect mix of sweet and salty. If you’re not a fan of sea salt just skip it.
These cookies are thin and crispy and slightly chewy on the inside, my ideal chocolate chip cookie!
I recommend doubling the recipe… these won’t last long!
How do you like your chocolate chip cookies? Chewy, crispy, thin, thick…
- 1/2 cup (1/4 lb.) butter, melted and cooled to room temperature
- 1/2 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 3 tbsp. water
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon himalayan sea salt (plus extra for sprinkling on top)
- 1 cup semisweet chocolate chips
- 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.
- In a second bowl, mix flour, baking soda, and salt.
- Add dry mixture into butter mixture until well incorporated.
- Stir in chocolate chips.
- Drop dough in 1-tablespoon portions, 2 inches apart, onto parchment paper lined baking sheet.
- 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.
- Immediately upon removing cookies from the oven, sprinkle the tops with himalayan sea salt.
- 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.