Crispy Thin Chocolate Chip Cookies

 

Do you like crispy cookies? These are buttery, delectable and very chocolatey. I could not make them in the giant cookie format that Ina likes, but these smaller cookies are still very nice. All the banging may be a bit alarming, but it does create a thin crisp cookie. The flaky salt on top provides a nice contrast to the sweetness.

Crispy Thin Chocolate Chip Cookies
Makes 36 cookies

Adapted from Modern Comfort Food by Ina Garten

2 sticks butter

1 1/2 cups sugar

1/4 cup light brown sugar

1 egg

1 1 /2 tsp vanilla extract

2 cups flour

1/2 tsp baking soda

1 tsp salt

8 oz bittersweet chocolate chips

Flaky salt for sprinkling

Preheat oven to 350 degrees. Line three cookies sheets with parchment paper.

With an electric mixer, cream the butter for three minutes. Add the sugars and beat for 2-3 minutes more. Scrape down the bowl and add the egg, vanilla and 2 tablespoons of warm water and mix on low speed until just combined. In a medium bowl, whisk flour, baking soda, and salt together. Gradually add the flour mixture and mix on low to combine. Stir in the chocolate chips. 

Using a small portion scoop, or about 1 tablespoon of dough, form cookie balls and set them on the cookie sheets, twelve per sheet. Bake for 5 minutes, then sharply rap the cookie sheet against the countertop to flatten the cookies. Bake for 3 minutes, rap again, bake another 3 minutes until the cookies are golden brown. 

Remove the cookies from the oven and sprinkle with flaky salt. Cool for 10 minutes on the pan, then remove to a wire rack to cool completely.