Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect crispiness.
Line your baking sheets with parchment paper. This not only helps with easy cookie removal but also aids in achieving a uniform bake.
In a large mixing bowl, combine the room-temperature unsalted butter, superfine sugar, and light brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the large egg, water, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated, scraping down the sides of the bowl as necessary.
In a separate bowl, whisk together the flour, flaky sea salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this will ensure your cookies remain light and crisp.
Gently fold in the bittersweet or semisweet chocolate chips using a spatula. This step distributes the chocolate evenly throughout the dough.
Using a cookie scoop or a tablespoon, portion the dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may appear slightly soft, but they will firm up as the cookies cool.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Thin, Crisp Chocolate Chip Cookies fresh or store them for later!
