Thin and Crisp Chocolate Chip Cookies

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Thin and Crisp Chocolate Chip Cookies

Yield: 18 cookies

# of Servings: 18

Method: Creaming   Difficulty: Easy

Ingredients:

1 cup + 2 tbl (5.25 oz / 148 g) all-purpose flour
¼ tsp baking soda
¼ tsp salt

10 tbl (5 oz / 142 g) unsalted butter, room temperature
¼ cup + 4 tsp (4.4 oz / 124 g) granulated sugar
¼ cup + 2 tbl (2.63 oz / 74 g) light brown sugar
¼ tsp salt

1 egg, room temperature, lightly beaten
1 tsp vanilla extract
2 tbl (1 fl oz) water, room temperature

1 cup (6 oz / 170 g) chocolate chips (see note)

Special tools and equipment

• Heavy cookie sheet or half sheet pan
• Silpat or parchment sheets
• # 70 sized scoop, optional

Pre-recipe preparations:

• Remove butter from refrigerator and let come to room temperature
• Beat room temperature egg and vanilla extract together in a small measuring cup or small bowl.

Directions:  Preheat oven to 350°F

1. In mixing bowl, whish together the dry ingredients, set aside
2. Using a stand mixer with the paddle attachment, or handheld mixer, cream the butter and the sugars until light and, fluffy.
3. On medium speed, add egg, vanilla and water. Beat until smooth. 
4. Reduce to low speed. Add dry ingredients, mix until almost combined.
5. Scrape sides and bottom of mixing bowl. Add chocolate chips, mix until thoroughly combined. 
6. Scoop balls of dough using a #70 (approximately 1 tbl (¾ oz) onto Silpat or parchment lined tablespoon sized dough balls, leaving 2-inches of space between each, as they will spread considerably. 
7. Bake until the entire cookie is golden brown, 12 to 15 minutes. 
8. Let cool for 10 minutes on the pan. Remove to wire cooling rack thoroughly cool.
9. Cookies will maintain their crispiness in a well-sealed container for up to one week.  

Notes:

• I used Ghirardelli Semi-Sweet Chocolate Chips for this cookie but you can use any semi or bittersweet chocolate chip.