Crispy All-Purpose Chocolate Chip Cookies

1.Preheat your oven to 165°C (325°F) and line two large baking sheets with parchment paper. The lower temperature helps dehydrate the cookies for maximum crispness.

2.In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and very smooth.

3.Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

4.Whisk together the all-purpose flour, baking soda, and salt in a separate small bowl.

5.Gradually add the flour mixture to the wet ingredients, mixing until no flour streaks remain.

6.Fold in the chocolate chips by hand using a spatula.

7.Drop leveled tablespoons of dough onto the prepared baking sheets, spacing them at least 7 cm apart, as these cookies will spread more to become thin and crispy.

8.Bake for 14 to 16 minutes, or until the cookies are an even golden brown across the entire surface.

9.Allow the cookies to cool completely on the baking sheet; they will continue to crisp up as they reach room temperature before transferring to a wire rack or airtight container.