Perfectly Thin & Crispy Chocolate Chip CookiesKelsey Banfield
I can’t help myself, I am a chocolate chip cookie addict. Seriously, I LOVE chocolate chip cookies. They just seem to satisfy all the right cravings for me. I add an extra pinch of salt to make the perfectly sweet AND salty. I also like to be generous with the amount of butter I use to make them extra crispy. Of course, just because I am a sworn addict doesn’t mean I don’t watch how many I eat. With this amount of butter two cookies per day is plenty for me!
Thin & Crispy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter
3/4 cup sugar
3/4 cup dark brown sugar
1 teaspoon water
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups chocolate chips
1. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
2. In a small bowl sift together the flour, soda, and salt. Set aside.
3. In an electric mixer beat the sugars and butter until light and fluffy. Then add the water and eggs and vanilla extract and beat well. With the mixer on low, slowly add in the flour mixture until just incorporated. Then stir in the chocolate chips.
4. Drop the cookies by the rounded tablespoon about 2-inches apart (they spread!) on a cookie sheet. Bake for 12 to 14 minutes, or until browned and crispy.