Thin & Crisp Chocolate Chip Cookies
 
 
Author:
Serves: 2 dozen
Ingredients
  • 5 ounces Buttery Sticks at room temperature (or regular butter)
  • ½ cup + 2 tablespoons (149g) light brown sugar
  • 6 tablespoons (75g) granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 scant teaspoon kosher salt
  • 1 large egg
  • ¾ c + 3 tablespoons (133g) all-purpose flour
  • ½ teaspoon baking soda
  • 5 ounces semi-sweet chocolate chips
Preparation
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Combine the butter, brown sugar, granulated sugar, vanilla extract, and salt in a large bowl. Mix on medium speed until light, about 3 minutes. Add the egg and mix on medium speed until well blended, about 1 minute.
  3. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips.
  4. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart. Don't be tempted to leave less space between the batter, the cookies spread a lot!
  5. Bake until golden brown, about 9 - 10 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/01/04/thin-crisp-chocolate-chip-cookies/