Thin and Crispy Chocolate Chip Cookies

Step 1

Preheat oven to 350F (177 C). Set a rack in the middle position in your oven.

Step 2

In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream the butter with the granulated sugar and brown sugar on medium high speed. Cream for a full 5 minutes, until light and fluffy, scraping down the bowl periodically throughout. This amount of creaming time will ensure your cookies will spread. Reduce the speed and add the egg and the vanilla and mix until well combined.

Step 3

Sift together the flour, salt, and baking soda in a separate mixing bowl.

Step 4

Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips.

Step 5

Scoop large mounds of dough (about 3 TBSP each, the size is important) onto baking sheets lined with parchment paper or a silpat. It is best to only scoop about 9 cookies per sheet to allow enough room for spreading.

Step 6

Bake one cookie sheet at a time on the center rack of the oven at 350 F (177 C) for 15-18 minutes, rotating the pan halfway through.

Step 7

Remove cookies from baking sheet onto a cooling rack to cool completely.