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.