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Thin & Crispy Chocolate Chunk Cookies

By
Test Kitchen
Spring 2021
These thin chocolate chunk cookies deliver a crisp bite with melty chocolate pieces and toasted walnuts, creating a light yet flavorful twist on a classic.

Recipe Information

Total Time:
Yield:
30 cookies

Ingredients

2 cups all-purpose flour

1 teaspoon salt

½ teaspoon baking soda

1 cup unsalted butter, softened

1½ cups granulated sugar

¼ cup packed brown sugar

2 large eggs, room temperature

3 tablespoons water

1 tablespoon pure vanilla extract

1 cup semisweet chocolate baking chunks

1 cup coarsely chopped black walnuts

Directions

  1. Preheat oven to 350°F. Line large cookie sheets with foil with shiny side down; set aside.
  2. In a medium bowl, whisk together flour, salt and baking soda; set aside.
  3. In a large mixing bowl, beat butter, granulated sugar and brown sugar with an electric mixer on medium for 2 to 3 minutes or until light and fluffy. Add eggs, water and vanilla; beat until combined. Reduce speed to low and add the flour mixture, beating just until combined. Stir in chocolate chunks and walnuts.
  4. Shape dough into balls, using 1½ tablespoons for each ball. Place balls 3 inches apart on prepared cookie sheets.
  5. Bake for 15 to 17 minutes or until lightly golden, rotating cookie sheet halfway through. Cool cookies 10 minutes on cookie sheets on wire racks. Then remove and transfer cookies to wire racks; cool completely. (Cookies will become firm upon cooling.) Store cookies in an airtight container at room temperature up to 3 days.

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