Thin and Crisp Chocolate Chip Cookies

Name: Thin and Crisp Chocolate Chip Cookies
Yield: Makes about 3 dozen
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

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Yield: Makes about 3 dozen

Source: Holiday Cookies 2005, Special Issue 2005

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

Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.