Thin, Crisp, Chewy Chocolate Chip cookies

 The perfect chocolate chip cookie.  Everyone has a recipe, the back of the tollhouse chocolate chip bag has a pretty good recipe!  I have a few go-to recipes.  Today I wanted a thin, crisp but chewy chocolate chip cookie...bonus no eggs in the batter and therefore worry free eating if that kind of thing occurs to you :)  These cookies turned out perfect, just as they claim to be.  Here is a useful site to help you determine what type of cookies you want to make, for example higher moisture content helps cookies be soft and chewy!

Thankfully, Matt spent some time with the guys this weekend and I was able to send a bag off with them instead of eating them for breakfast, as I mostly likely would have done otherwise!

Thin, Crisp, Chewy Chocolate Chip cookies
original source: here

1 Cup of butter, melted and cooled to room temp
1 C firmly packed brown sugar
2/3 Cup granulated sugar
1 teaspoon vanilla
2 Cup all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of salt
2 cups chocolate chips

preparation:
1. In a bowl, I used my kitchen aid and therefore my Kitchen Aid bowl, beat butter, brown sugar and granulated sugar until well blended.  Beat in 3 tablespoons of water and the vanilla until smooth, scraping down the sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt.  Stir or beat into butter mixture until well incorporated.  Stir in chocolate chips.

3. Drop dough in 1 Tablespoon portions, 2 inches apart, onto buttered cookie sheets

4. Bake in a 300 degree oven until edges of cookies are browned, but an area about 1 inch wide in the center is still pale, about 14 minutes; if baking more then one pan at a time, switch pan positions halfway through baking.

5 With a wide spatula, transfer cookies to racks to cool.  If hot cookies start to break, slide a thin spatula under them to release; let cool completely