Crispy Chocolate Chip Cookies

These are by far my husband’s favorite cookies! They are crispy, buttery bites of heaven!

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

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

DIRECTIONS

1.
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.

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

3.
Bake until cookies are golden brown 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.

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