Thin And Crunchy Chocolate Chip Cookies

• 2-1/4 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 2-1/2 sticks Unsalted Butter, Room Temperature
• 1-1/4 cup Sugar
• 3/4 cups Light Brown Sugar
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1/4 cups Water
• 2 cups Semi-Sweet Chocolate Chips

1. 1. Preheat the oven to 350u0b0F. Line baking sheets with parchment paper, and set aside.
2. 2. Whisk the flour and baking soda in a small bowl. Set aside.
3. 3. In the bowl of an electric mixer, mix the butter and both sugars on medium speed for about 3 minutes, until pale and fluffy.
4. 4. On low speed, mix in the salt, vanilla, eggs, and water. Mix until combined, for about 1 minute.
5. 5. Add the flour mixture, and mix until combined.
6. 6. Stir in the chocolate chips.
7. 7. Using a measuring tablespoon, drop cookie dough onto the prepared sheets. Bake cookies until golden brown, rotating baking sheets halfway through, for about 12-15 minutes.
8. 8. Cool the cookies for 2 minutes on the baking sheet, then transfer the cookies to a cooling rack.
9. Makes about 3 dozen large or 4 dozen medium-sized cookies.
10. (Inspired by Martha Stewart.)

allpurpose, baking soda, butter, sugar, light brown sugar, salt, vanilla, eggs, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/thin-and-crunchy-chocolate-chip-cookies/ (may not work)