Even More Chocolate Chip Cookies

Ok this is my first attempt back in the kitchen. I sent myself to the kitchen like Elyse suggested and made something I was in the mood for like Alex suggested. I made chocolate chip cookies because I can always eat these cookies and they were easy enough to make. I chose Dorie's recipe and I was stunned when they came out of the oven. She described the cookies as thin and crispy but I wasn't expecting them to be as thin as they were. The cookie's thinness is really the only downside to the cookie. Why, you ask? Well, because they are so thin you are going to want to eat more of them! The cookies were crispy and chewy and had such a buttery butterscotch flavor to them.
My Best Chocolate Chip Cookies
Source: Dorie Greenspan's Baking: From My Home to Yours

2 cups all-purpose flour
1 tsp salt
¾ tsp baking soda
2 sticks (8 oz) unsalted butter, at room temperature
1 cup sugar
2/3 cup packed light brown sugar
2 tsp pure vanilla extract
2 large eggs
12 oz chopped bittersweet chocolate, or 2 cups store-bought chocolate chips or chunks
1 cup finely shopped walnuts or pecans (I omitted)

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Whisk together the flour, salt, and baking soda.

In a large bowl, with a hand mixer, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or with a spatula, mix in the chocolate and the nuts.

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies-one sheet at a time and rotating the sheet midway-for 10 to 12 minutes, or until they are brown at the edges and golden in the center they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

So thin...

The chips looked like little mountains. Delicious.