Thin and Crispy Chocolate Chip Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter, melted
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup chocolate chips

Directions

1. Set your oven for 325 degrees F, then cover 2 baking sheets with parchment paper. Put the flour in a bowl, add the salt, baking powder, and baking soda, and whisk until evenly mixed. Move this bowl aside.
2. In a mixing bowl, or in a stand mixer fitted with the paddle attachment, beat the melted butter with both sugars at medium speed only until the mixture comes together; this is not the place for creaming.
3. Add the eggs 1 at a time, beating after each addition, then blend in the vanilla until the dough looks smooth and uniform.
4. Add the flour mixture and beat on medium-low speed until the dough no longer shows dry streaks.
5. Fold in the chocolate chips by hand with a spatula, or mix them in on low speed. The dough should be quite soft; that's fine, and it will tighten slightly while it rests at room temperature.
6. Use either a tablespoon measure or a small cookie scoop to portion the dough onto the prepared pans, leaving several inches between mounds so the cookies can spread; about 6 per sheet is the idea.
7. Bake in the middle of the oven, 1 sheet at a time; each batch takes about 18 minutes. They’re finished when the edges are browned and the centers are light gold. The middles might look puffed at first, but they’ll sink back as the cookies cool.
8. After baking, let the cookies rest on their sheet pans for about 5 minutes, then move them to a baking rack to finish cooling. When the cookies are baked and cooled, seal them in an airtight container for up to 3 days at room temperature.