This variation on the classic chocolate chip cookie will snap and crumble with every bite. Adding more butter and granulated sugar contributes to the crunch.
Recipe information
Yield
makes about 3 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Whisk flour and baking soda in a bowl.
Step 2
Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add salt, vanilla, eggs, and water; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
Step 3
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until golden brown, 20 to 25 minutes. Let cool on baking sheets on wire racks 1 to 2 minutes. Transfer cookies to the rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
