Crispy chocolate chip cookies
Makes about 20
| 2 | cups flour |
| 1 | teaspoon kosher salt |
| 1 | teaspoon baking soda |
| 1 | cup light brown sugar |
| 3/4 | cup granulated sugar |
| 1 | cup (2 sticks) unsalted butter, at room temperature |
| 1 | egg, beaten to mix |
| 1 | tablespoon vanilla extract |
| 1 1/2 | tablespoons water |
| 1 1/2 | cups bittersweet chocolate, finely chopped |
2. In a medium bowl whisk together the flour, salt, and baking soda.
3. In an electric mixer fitted with a paddle attachment or the whisk, cream the brown and granulated sugars and butter for 5 minutes or until fluffy.
4. With the mixer on medium speed, beat in the egg and vanilla. Mix until well combined, scraping down the bowl with a spatula once or twice. Beat in the water. Mix until just combined.
5. Add the flour mixture and beat until combined. Remove the bowl from the mixer stand. With a spatula, fold in the chocolate.
6. Remove golf-ball sized lumps of dough and set them on the sheets 2 inches apart. Flatten the balls with the heel of your hand. Bake the cookies for 10 minutes or until the edges are golden and crispy.
7. Cool on the sheets until firm enough to remove, then keeping them on the parchment paper, slide onto racks to cool. Store cooled cookies for up to 3 days in an airtight container.
© Copyright 2006 Globe Newspaper Company.
