COOKIES: THE THIN
Ingredients
- 0 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 each egg
- 2 oz milk
- 0 tsp vanilla extract
- 2 stick unsalted butter
- 1 cup sugar
- 0.5 cup brown sugar
- 2 cup semisweet chocolate chips
Instructions
- 1
Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F.
- 2
Sift together the flour, salt, and baking soda in a mixing bowl.
- 3
Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
- 4
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter.
- 5
Add the sugars.
- 6
Increase the speed, and cream the mixture until light and fluffy.
- 7
Reduce the speed and add the egg mixture slowly.
- 8
Increase the speed and mix until well combined.
- 9
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined.
- 10
Stir in the chocolate chips.
- 11
Scoop onto parchment-lined baking sheets, 6 cookies per sheet.
- 12
Bake for 13 to 15 minutes, checking the cookies after 5 minutes.
- 13
Rotate the baking sheet for more even browning.
- 14
Remove the cookies from the pans immediately.
- 15
Once cooled, store in an airtight container.
- 16
Yield: 2 1/2 dozen cookies