The age old question when it comes to Chocolate chip cookies, "Thin and crispy or big and chewy?" Well my preference is the first. Thin and crispy. And when I started to bake them for the farmers market, I soon learned that there are a lot of people out there that would agree with me.
Don't get me wrong, I always have room for a chewy chocolate chip cookie. But what I like about a thinner, crisper one, is the lovely buttery flavor and the slightly nutty caramelized crunch you get. So if you can't already taste it in your mouth here is the recipe so you can whip some up for yourself.
2 cups of all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1/2 pound (2 sticks) roomtemp butter
1 cup sugar
1/2 cup brown sugar
1 whole egg plus 1 egg white
1 teaspoon vanilla extract
12 oz bittersweet chocolate chips
In a bowl combine the dry ingredients. In the bowl of a mixer fit with the paddle attachment cream the butter and sugars until light and fluffy. Add the egg, egg white and vanilla. Mix until combined. Add the dry ingredients again, mix on low until combined. Add the chocolate chips.
Pre-heat the oven to 350 degrees. Using a small ice cream scoop, scoop small balls on to parchment lined cookie sheets. About an inch apart. Bake for 15 to 20 minutes rotating once. bake until golden brown on the edges.
If you don't want to bake off all the dough you can make rolls with parchment paper and keep in the freezer and slice rounds when needed.