Name: Thin and Crispy Chocolate Chip Cookies
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 36 cookies
Ingredients: 2 cups packed light brown sugar; 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature; 1 1/2 cups granulated sugar; 3 whole eggs; 1 tablespoon vanilla extract; 2 1/4 cups white flour; 1 1/2 teaspoons table salt; 3/4 teaspoon baking soda; 1 pound dark chocolate or chocolate chips

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Cook’s Note

The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Terri Wahl, Auntie Em's Kitchen

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Thin and Crispy Chocolate Chip Cookies

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