Thin, Crisp Chocolate Chip Cookies

davidlebovitz.com

Anna Marie Trotman

8 ounces (225g) unsalted butter, at room temperature

1 cup (200g) superfine sugar, (see headnote)

½ cup (100g) firmly-packed light brown sugar

1 large egg, at room temperature

3 tablespoons (45g) water

2 teaspoons vanilla extract

1 ¾ cups (245g) flour

1 ¼ teaspoon flaky sea salt or kosher salt, (if using Morton's kosher salt, use ¾ teaspoon)

1 teaspoon baking soda

1 ½ cups (280g, 10 ounces) bittersweet or semisweet chocolate chips

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