Traditional Chocolate Chip Cookies

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“This recipe produces rather flat, crispy-on-the-edges cookies, perfect for dunking. I add cocoa nibs for an extra layer of chocolate, but like nuts, these are optional. The recipe is from The Best Recipe cookbook.”
1hr 20mins
60 cookies

Ingredients Nutrition


  1. Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees F.
  2. Whisk flour, salt and baking soda together and set aside.
  3. If cocoa nibs are not already broken into small pieces (about the size of the chocolate chips) do this now, or better yet get your baking helper to do this.
  4. Cream butter and both sugars together until light and fluffy, scraping sides of bowl with a spatula as needed.
  5. Add eggs, vanilla and water. Beat to combine and scrape sides of bowl.
  6. Add dry ingredients and stir together just until combined.
  7. Add chocolate chips and cocoa nibs and stir just until combined.
  8. Use two spoons to drop dough onto cookie sheets, at least 1 inch apart.
  9. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown but not quite set in the centers, about 8 to 10 minutes.
  10. Cool on racks.

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