THIN AND CRISPY CHOCOLATE CHIP COOKIES

VIBES: PORTISHEAD “ROADS”

Ive been trying to crack the recipe for Tate’s Chocolate Chip cookies for a while. Its something of an obsession at this point. These cookies are the closest Ive come so far. They’re damn good, but missing that caramelized flavor in Tate’s. I will keep trying, but until then, these are my go to cookies.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

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
5 tsp Water
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

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. Refrigerate mixture for about 15 mins before baking (helps cookies to not spread too thin)

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden brown about 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.

NOTES: If cookies are spreading too much, you can put the dough in fridge a bit longer or freezer to chill. If the cookies are puffy and not spreading enough, add another tsp or two of water to the dough, or flatten the dough down gently before baking.

Adapted from this recipe.

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