Thin and Crispy Chocolate Chip Cookies

I always eat more cookie dough than the baked cookies. Maybe that is why I bought this 100 Cookies Cookbook. I started baking from the chapter “The Classics” with this thin and crispy version of a chocolate chip cookie. Everybody has an opinion on whether a chocolate chip cookie should be chewy or crisp, so I chose to start with the crisp version. It doesn’t matter what kind I chose because the dough taste the same. This is a good cookie!

Ingredients:

2 cups all-purpose flour

1 tsp salt

½ tsp baking soda

1 cup (2 sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

¼ cup brown sugar

2 large eggs

3 Tbl water

1 Tbl pure vanilla extract

4 oz semisweet or bittersweet chocolate, very finely chopped or ¾ mini chocolate chips

Directions:

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

In a small bowl, whisk together the flour, salt, and baking soda.

In a bowl of a stand mixer fitted with the 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, 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 oz balls (1 ½ Tbl). Place 6 cookies an equal distance apart onto 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 golden brown, 15 to 17 minutes. Transfer the sheet pan to a wire rack; let cool for 10 minutes on the pan, then move them to a wire rack to finish cooking. The cookies will crisp up as they cool down. Store cookies in an airtight container at room temperature for up to 3 days.