Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie.

　　

Ingredients

makes about 3 dozen

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon salt

　　2 sticks (1 cup) unsalted butter, room temperature

　　1 cup granulated sugar

　　1/2 cup packed dark-brown sugar

　　2 teaspoons pure vanilla extract

　　1 large whole egg, plus 1 large egg white

　　12 ounces semisweet chocolate chunks (about 2 cups)

　　

Step 1

Preheat the oven to 375°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

　　

Step 2

Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate.

　　

Step 3

Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter