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Thin and Crispy Chocolate Chip Cookies

Source of Recipe


Paula Deen



List of Ingredients



• 2 cups all-purpose flour
  
• ½ tsp baking soda
  
• 1 tsp salt
  
• 2½ sticks salted butter, at room temperature
  
• 1 cup packed brown sugar
  
• ¾ cup granulated sugar
  
• 1 egg
  
• 1 Tbsp vanilla extract
  
• 3 Tbsp water
  
• 1 cup milk chocolate chips
  
• ½ cup white chocolate chips
  
• 2 cups chopped pecans
  






Instructions



1. Preheat oven to 350° F.
   
   
2. Mix together flour, soda and salt using a wire whisk. Set aside.
   
   
3. In a large electric mixing bowl, cream butter and sugars together until creamy. Add egg, water and vanilla. Beat until combined. Slowly add flour mixture to creamed ingredients. Mix until combined. Stir in chocolate and nuts.
   
   
4. Using a regular sized ice cream scoop (approximately 2 to 2¼ oz), fill a level scoop onto lightly greased cookie sheet, putting 9 cookies per sheet. Spray a piece of wax or parchment paper with a nonstick cooking spray and lightly press down each cookie. This will make for a thinner cookie. Bake for 12 to 15 minutes or until desired color.
   
   
5. In this recipe, I use more nuts than chips because that’s the way my family likes them. So adapt the amount to suit your taste. I also mix up the nuts, using pecans, walnuts, and macadamias.
   
   
   Makes 12 servings