Thin and Crisp Chocolate Chip Cookies
Makes about 3 dozen.
Ingredients:
2 1/4 cup all purpose flour
1/2 tsp baking soda
1 1/4 cups unsalted butter, softened
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
1 tsp coarse salt
2 tsp pure vanilla extract
2 large eggs
2 cups semisweet chcolate chips (about 12 oz)
Method:
Preheat oven to 350 F. Whisk together flour and baking soda in a small bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted iwth the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce sped to low. Add salt, vanilla, 1/4 cup water, and the eggs; mix until combined, about 1 min. Add flour mixture, mix until just combined. Stir in chocolate chips.
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, 20-25 mins. 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.