I love pretty much every sort of chocolate chip cookie - chewy, buttery and crispy, thick, thin, or any other variation! These cookies are definitely of the thin and chewy variety, and they're extra buttery with amazing flavor. They spread out a lot, so be sure to leave plenty of room between cookies on the baking sheet. I loved that these cookies stayed nice and soft for a few days (and the recipe made plenty of cookies, so they actually lasted more than one day!). I included chopped pecans, which I wasn't crazy about - I didn't think the occasional crunchy bit fit well with the otherwise soft, thin layer of cookie dough. Next time I'd include just the chocolate. The dark chocolate chips I used were a perfect contrast to the rich cookies, and I definitely recommend using either good-quality dark chocolate chips or chopped dark chocolate.
Thin and Chewy Chocolate Chip Cookies (adapted from Bleeding Espresso)
Yield depends on size of cookies; I got about 5 dozen
2-1/4 cups all purpose flour
1-1/2 tsp baking soda
1 tsp baking powder
1 heaping tsp kosher salt
2 sticks softened butter
1/2 cup white sugar
1 cup brown sugar, packed
1 tsp vanilla
1/2 tsp water
2 extra large eggs
10 ounces chocolate chips
1 cup chopped pecans
1. Preheat the oven to 350 degrees and line baking sheets with parchment.
2. Whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Beat together the butter, sugars, vanilla, and water until fluffy. Beat in the eggs until fluffy.
4. Add the flour mixture and stir in with a rubber spatula until just combined. Then beat with electric mixer until well combined.
5. Stir in the chocolate and pecans.
6. Scoop the dough onto the baking sheets, working in batches. Bake 10-12 minutes, until the bottoms are golden and the tops are just set. Let cool on the parchment for a few minutes before transferring to a wire rack to fully cool.