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Thin and Crispy Chocolate Chip Cookies

Source of Recipe

From "100 Cookies: The Baking Book for Every Kitchen" by Sarah Kieffer


Recipe Introduction

"Crispy cookie lovers of the world, rejoice: I didn't forget about you and your need for a good chocolate chip cookie. This cookie is thin and crunchy, as its title boasts, with a rich, buttery flavor and just enough chocolate."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon baking soda
â—¦ 1 cup (2 sticks) unsalted butter, at room temperature
â—¦ 1 ½ cups granulated sugar
â—¦ ¼ cup brown sugar
â—¦ 2 large eggs
â—¦ 3 tablespoons water
â—¦ 1 tablespoon pure vanilla extract
â—¦ 4 ounces semisweet or bittersweet chocolate, very finely chopped (¾ cup mini chocolate chips will work, too)


Recipe

Adjust an oven rack to the middle of the oven. Preheat the oven to 350° F. Line three sheet pans with aluminum foil, dull-side up.

In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate and mix into the batter on low speed. Remove the bowl from the mixer and use a spatula to make sure the dough is completely mixed.

Form the dough into 1-ounce balls (1 ½ tablespoons). Place six cookies an equal distance apart onto the prepared sheet pans. The cookies will spread quite a bit, so make sure they are a good distance apart.

Bake one pan at a time, rotating halfway through baking. Bake until light golden brown, 15 to 17 minutes.

Transfer the sheet pan to a wire rack; let the cookies cool for 10 minutes on the pan, then move them to a wire rack to finish cooling. The cookies will crisp up as they cool down. Store cookies in an airtight container at room temperature for up to 3 days.

Makes about 30 cookies