Thin & Crispy Butter Cookies
* 1 cup unsalted butter at room temperature, soft butter is important for these cookies to spread properly.
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, lightly packed.
* 1 3/4 cup all purpose flour, measure your flour carefully as too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
* 1 tsp salt
* 1 1/2 tsp baking soda
* 1/4 tsp ground cinnamon
* 1 large egg
* 1 tbsp vanilla extract
* Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don’t substitute silicone mats.
* In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
* In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
* Add the egg and vanilla to the butter mixture, and mix until well combined.
* Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips, and mix briefly once more to incorporate them evenly.
* Scoop the cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
* Bake for about 14-15 minutes until the cookies are a rich golden brown.
* Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
* Store in an airtight container at room temperature.
by EvasiveJoker425