12 inch Drop Chocolate Chip Cookies

These chocolate chip cookies are some of the most impressive cookies I have ever made. They are thin and spread out to be 6 inches wide! Don’t skip the 12 inch drop. It makes the perfect cookie.

Recipe for 12 inch Drop Cookies

Ingredients:

• Parchment Paper

• 1 cup unsalted butter (softened)

• 1 1/4 cups granulated sugar

• 1/2 cup packed light brown sugar

• 1 egg

• 3 Tablespoons water

• 2 teaspoons of vanilla extract

• 2 cups all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup semisweet chocolate chips (I only use Guittard chocolate chips)

• 1/2 cup milk chocolate chips

• Flaky sea salt (optional)

Now Let’s Make It:

1. Preheat oven to 350 and place parchment paper in pan

2. Cream butter and sugar then add water, vanilla, and egg

3. Whisk together flour, baking soda, and salt then slowly add to butter mixture

4. Fold in Chocolate Chips

5. Make dough into heaping 1/3 cup balls

6. Freeze for 15 minutes before baking

7. Spread balls far apart on cookie sheet (they spread to 6 inches each)

8. Bake for 10 minutes

9. Take out pan or lift on oven rack every 2 minutes until the edges are crispy. You will be dropping the pan at 10 minutes, 12 minutes, 14 minutes and 16 minutes.. Take out at 16 minutes if the edges are brown and crispy.

10. Add flaky salt if desired and let cool

11. Enjoy!