thin and crispy chocolate chip cookies

I didn't think a super-thin, crispy-edged chocolate chip cookie would be my style, but I loved these. The outside becomes caramelized like candy and the middle stays nice and chewy. 

1 C brown sugar

1 3/4 sticks butter, room temperature

1 1/4 C sugar

2 tbsp water

1 egg

1 1/2 tsp vanilla

1 C + 3 tbsp flour

1/2 tsp salt

1/4 + 1/8 tsp baking soda

milk chocolate chips

1. In a stand mixer, cream butter until smooth. Add sugars and mix until light and fluffy, about 5 minutes. Add egg, water and vanilla. Mix to combine.

2. Combine dry ingredients in a separate bowl. Add to wet ingredients and mix until just incorporated. Fold in chocolate chips.

3. Scoop onto a parchment paper lined baking sheet. Freeze for 1 hour. 

4. Flatten each ball slightly and bake at 375 degrees for 16-18 minutes, rotating the pan halfway through. Let cool completely before eating.