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.

　　

Ingredients

makes about 3 dozen

　　2 1/4 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

　　1 1/4 cups granulated sugar

　　3/4 cup packed light brown sugar

　　1 teaspoon coarse salt

　　2 teaspoons pure vanilla extract

　　2 large eggs

　　1/4 cup water

　　2 cups semisweet chocolate chips (about 12 ounces)

　　

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.

　　Martha Stewart's Cookies