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Thin & Crisp Chocolate Chip Cookies




Source of Recipe


Martha Stewart


Recipe Introduction


Jessica made these delicious cookies. They are incredibly thin – you can actually SEE through them. A one-tablespoon scoop of cooky dough ends up being a 4-inch cooky!


Recipe Link: https://www.marthastewart.com/343950/thin-and-crisp-chocolate-chip-cookies

List of Ingredients




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 salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips


Recipe



Heat oven to 350F. Whisk together the flour and baking soda. Set aside.

Place the paddle attachment on an electric mixer. Combine the butter and sugars in the bowl and beat on medium until light and fluffy. Lower the speed and add the salt, 1/4 cup of water, vanilla and eggs. Mix completely. Add the flour mixture and beat just until combined. Add the chocolate chips.

Place tablespoon-sized scoops of dough onto baking sheets lined with parchment. About 6 per sheet – these cookies will SPREAD!

Bake about 12-15 minutes – until golden brown. Place baking sheet on cooling rack and cool for a couple of minutes. Transfer the cookies to the cooling rack and cool completely. Store airtight at room temperature for up to 1 week.