Thin and Crispy


A Thin and Crispy Chocolate Chip Cookie


1 cup plus 2 tablespoons all-purpose flour

1 teaspoon Kosher salt

1/4 teaspoon baking soda

1 3/4 sticks (1/2 cup plus 6 tablespoons) butter, softened

1 cup lightly packed light brown sugar

3/4 cup granulated sugar

1 extra-large egg plus 1 egg yolk

1 teaspoons pure vanilla extract

1/3 cup room-temperature water

2 cups semisweet chocolate chips

In a medium bowl, wisk together the flour, salt and baking soda. Set aside.

In the bowl of a stand mixer, cream the butter with both sugars until light and fluffy. Add the egg, egg yolk and vanilla, and mix well. Mix in 1/3 cup room-temperature water.

Add the flour mixture until well-combined then stir in the chocolate chips.

Scoop the dough into balls slightly smaller than a golf ball onto a parchment-lined baking sheet. The cookies can be placed close together on this sheet because they’re just going to set up in the freezer for a while. Chill the cookies in the freezer for 30 minutes to 1 hour.

Preheat the oven to 325ºF. Line baking sheet with parchment paper.

Place them at least 3 inches apart on baking sheet. These cookies spread and I baked 2-3 cookies per sheet. Let them warm up just enough so you can squish them. Pressing with your palm, gently flatten each cookie to about 1/4-inch thick.

Bake for 15 minutes, or until  golden brown. (Keep your eye on these cookies they bake fast). Let cool on the baking sheet on a wire rack for 15 minutes.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s