Thin Crisp Chocochips

These cookies are thin, crisp, and they completely satisfy any chocolate chip craving.  If you use mini-chips instead of regular chips, the cookies will have a delicate, elegant appearance–perfect for serving at a fancy spring-time tea party. 

Thin Crisp Chocochips

Yield: 75 cookies

• 1½ cups all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 14 tablespoons (1¾ sticks) unsalted butter, at room temperature
• 1 cup lightly packed brown sugar
• ½ cup granulated sugar
• 1½ teaspoons pure vanilla extract
• 1 large egg
• 6 ounces (1 cup) semisweet chocolate chips (mini-chips would look sooooo much better in these cookies)

1. Preheat the oven to 400°F. Line several baking sheets with parchment paper or silicone liners.
2. Sift the flour, baking powder, and salt together onto a sheet of parchment paper.  Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, and vanilla extract together until light and fluffy, about 1 minute.  Scrape down the sides of the bowl with a rubber spatula.  Add in the egg; beat well. Adjust the mixer to low; slowly pour in the flour mixture and stir just until incorporated, about 30 seconds.  Fold in the chocolate chips.
4. Drop dough by rounded teaspoons onto prepared baking sheets 2 inches apart.  Flatten the dough into ¼ inch disks with the palm of your hand.
5. Bake the cookies until they are firm and light golden with dark golden edges, about 12 minutes.  Let cookies cool completely on baking sheets on wire racks.  Store in an airtight container for up to a week. 

Tags: CHOCOLATE, Drop Cookies, Fast, Nut-free

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