This year, I could not decide what to give as a Christmas gift to some of my lady friends. There are so many options: my caramel sauce or butterscotch sauce, which usually takes less than 10 minutes to make; a jar of my thick and creamy cinnamon hot chocolate mix; a box of my chocolate pecan squares, Chocolate fudge, a little jar jam or lemon curd recipe. I’ve often given baked assorted classic Christmas cookies in a jar, such as molasses cookies, Linzer Cookies, Chocolate Chip Cookies, shortbread cookies, custard cookies, and vanilla crinkle cookies. All I do is bake a few batches of different cookies together. And I prefer to bake them a tad smaller in size, so they look more pretty and the jar looks fuller.
About these cookies
These crispy chocolate chip cookies are a variation of my classic soft and chewy chocolate chip cookies. Adding more white than brown sugar to these helps them crips up. The water thins the dough, so it spreads out and becomes thin as well. The recipe is fairly simple and easy to make, as well as very versatile. You can add a few chopped nuts or switch the chocolate chips from dark to white instead. These are perfect for the holidays or to add to your list of cookie exchange recipes.
Ingredients and substitutes
Unsalted butter—I like to use unsalted butter in all my baking so I can control the amount of salt. However, if you must use salted butter, omit the salt in the recipe. All-purpose flour – I have always used all-purpose flour with great success. You do not need any other flour. Cornstarch – Also known as cornflour, adds a nice crisp to the cookies. Chocolate chip—I’m using semi-sweet chocolate chips, but you can also use milk or white chocolate chips. Sugar—The brown sugar keeps the cookies soft, but the white sugar makes them crisp, giving this cookie a perfect texture. Vanilla—Always add the best pure vanilla you can find; it makes a huge difference. Rose essence is another great flavor for these cookies.
Step-by-step instructions
Preheat the oven to 170 C / 340 F. Combine flour, cornstarch, baking soda, and salt together and set aside. Cream butter and sugar until light and fluffy. Next, add the eggs, one at a time. Followed by the water and vanilla extract. Then, add the flour mixture and combine well. Lastly, add the chocolate chips and combine well. Use a cookie scoop or drop heaping tablespoons of cookie dough on a parchment-lined baking tray. Bake in the preheated oven for about 12 to 15 minutes. Remove from the oven and let cool on the baking tray for 5 minutes. Then, transfer to a cooling rack. Once cooled, transfer to an airtight container. These cookies will keep at room temperature for up to a week.
Frequently asked questions
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