Oh, these cookies are dangerous!  Dangerously good... (Num-ums as my daughter would say.)  The dough has no eggs, so I could just sit and eat a bowl of the dough at once... But I won't.  Not today, anyways...

THIN AND CRISP!  Great for dippin' in the coffee or milk or for a quick snack.  I used mini-chocolate chips--absolute perfection!

Here is the never fail recipe for thin and crisp chocolate chip cookies to continue my series on the best ever chocolate chip cookie made just right for you!

What goes in 'em!

1/2  cup  butter
1/2  cup  firmly packed brown sugar
1/3  cup  granulated sugar
3 tablespoons water
1 and 1/2  teaspoons  vanilla
1  cup  all-purpose flour
3/4  teaspoon  baking soda
1/2  teaspoon  salt
1  cup  semisweet chocolate chips (I used mini-chips--pictured above)
1/2  cup  chopped walnuts or pecans--if you'd like!


Couldn't be easier to prepare...

1.  Beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well blended. Add chocolate chips and nuts.

3. Drop dough in 1-tablespoon portions onto buttered baking sheets.

4. Bake in a 300° oven until cookies are lightly browned--18 to 20 minutes.




But maybe you like chocolate, and you want a healthier alternative... I have a recipe for you, too!

Here is an awesome healthy recipe prepared with GOOD fats found in coconut oil and dark chocolate!

Coconut Chocolate Chip Oat Cookies

3 large, ripe bananas, well mashed
2 teaspoons vanilla
1/4 cup coconut oil--room temperature
2 cups rolled oats
2/3 cup almond meal
1/2 cup coconut, unsweetened
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 teaspoon baking powder
1 to 1 and 1/2 cups chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees

1. In a large bowl combine the bananas, vanilla, and coconut oil.

2. In another bowl blend the oats, meal, shredded coconut, cinnamon, salt, and baking powder almond.

3. Add the dry ingredients to the wet ingredients and stir until combined.

4. Next, fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough; go with it!

5. Drop dollops of the dough, one tablespoon, an inch apart, onto greased  baking sheet--I used just a dab of coconut oil.

Bake for 12 - 15 minutes.

These do taste very  banana-ish--I'm going to try making them with applesauce next--if you beat me to it, drop me a note and let me know how they turn out!

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