Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.